FREQUENTLY ASKED QUESTIONS

WHAT IS SALUMI?

Salumi is an Italian word that encompasses many salted meat products: prosciutto and salami are two common ones in the US. Similar to the french word Charcuterie or cured meats in English. 

WHY IS YOUR STUFF SO FREAKING DELICIOUS?

Lets just say we eat 3-5 times a day and pay close attention to what’s going down.

We know what makes us smile and try to replicate those sensations for you!

 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), both similar to the mold found on cheese. P. nalgiovense provides a mushroom-like flavor and P. glaucum comes across more nutty. Depending on storage conditions mold may change in appearance, texture, and smell. While the mold is not unsafe, the fibrous casing on which it grows is meant to be peeled before eating. Salami can be safely kept at cool, dry room temperature, but we recommend wrapping it in its packaging and keeping it refrigerated and warming up to room temperature before serving.

HOW ARE THE PIGS RAISED?

We source the majority of our animals from medium size farms outside of Vermont.

 All animals are humanely raised on a vegetarian diet and never administered antibiotics, sows are not held in gestation crates.

DO YOU HAVE ALLERGENS IN YOUR PRODUCTS?

No, we don’t use gluten, nuts or lactose.

WHY IS THERE AN AMMONIA SMELL ON THE SALAMI?

Our products are alive, they have an internal and external biome. The mold on the outside off-gasses ammonia and can get tacky, this increases with high temp and high humidity. If it is starting to occur leave the salami unwrapped in the fridge for for 24 hours it will dry it out a bit.

WHY IS THE CHORIZO SAUSAGE SO CRUMBLY?

The first time I ate real chorizo was on the southern coast of Oaxaca, Mexico in Puerto Escondido. The carnicero told me good chorizo always has vinegar - we agree and use organic apple cider vinegar in our Chorizo. The vinegar adds acidity which prevents myosin, a protein responsible for binding in sausage from binding. Think olive oil and vinegar. We like this texture and flavor - it's intentional and authentic.

DO YOU USE NITRATES?

Yes, there is a lot of misunderstanding around this topic and we'd like to help bring some clarity. Nitrates come in many forms and if you eat bacon, hot dogs, ham, salami you are eating nitrates, even if the label says uncured or no nitrates added. The good news is meat products are small portion of your daily nitrate intake, the majority of the nitrates we consume come from vegetables.  

 NITRATE LAUNDERING 101 AND THE STORY BEHIND CELERY JUICE POWDER?

I’m Italian, so inherently I have a basic understanding of laundering goods and can give you a rough outline on how it works with nitrates. Chemical fertilizers with nitrates are spread on fields, celery is grown on these fields and absorbs these nitrates from the soil. The celery is harvested and juiced, this juice is dried and you have celery juice powder with high levels of "naturally" occurring nitrates.  This powder is approved by USDA and is labeled as “celery juice powder,” “celery juice extract,” or even “natural flavors.” So if you see these items on your ingredients list and think your buying "nitrate-free," think again! We prefer transparency with our customers and the carbon footprint associated with using the earth as a vehicle for laundering nitrates is far greater than adding precise amount of nitrate directly to a meat product you are trying to cure. If we didn't use any nitrates at all, our product would not look or taste as good, point blank. This is why everyone uses them. Hopefully this brings some clarity to a confusing issue, if you have more questions, feel free to reach out.

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