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Vermont Salumi- Smoked Paprika Salami

$8.49

Smoked paprika and ground red pepper, just like a traditional Spanish chorizo or many recipes from southern Italy.

MOLD ON SALAMI AND STORAGE?

Mold is beneficial to the aging and flavor development of salami, ours are inoculated with specific cultures to help this process. Our dry salami can have both white mold (penicillium nalgiovense) and blue/green mold (penicillium glaucum), similar to the mold found on cheese. Nalgiovense provides a mushroom like flavor and glaucum comes across more nutty. Depending on storage conditions mold may change in color.Salami can be kept at room temp but we recommend wrapping it in its packaging and keeping it refrigerated.

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