Italiano
We often turn up our noses at a product that has developed mould.
Which does sound reasonable.
But not in the case of salami curing tho!
In fact, salami benefits from those so-called “noble” moulds, which form spontaneously on the surface of the casing from the first days of the curing process.
Why does it benefit from them?
Well, first of all, the moulds, by covering the salami, allow the humidity to be balanced (not letting it escape, nor letting the external one leak out).
Furthermore, it protects the product from any other agents potentially harmful to fermentation (of “bad” moulds, if we want to simplify!).
Last but not least, it increases the pH by a few tenths, protecting and controlling proteolysis, and the breakdown of proteins, which is precisely what gives that aroma and scent we like so much.
How do we recognize a noble mould?
Quite simply: by the color!
If it is white, it is noble!
Even a mould with greenish or bluish tones is not dangerous!
If it is black, yellow, or brown… then forget it. The pH has been altered, and the salami is no longer edible!
In conclusion, the advice is to mature your salami in the Inox Bim climatic cabinets, which allow you to manage time, temperature, relative humidity, and ventilation (and, if you wish, ozonation).
PS: by management, I also mean “remote management“: from your computer or phone!
A special thanks to Mr. Leonardo from Macelleria Braceria Tropiano in Monopoli (Bari) for sharing his pics with us.
