Informational

Italian cured meats, often lumped together under the generic term “sausage,” conceal a nuanced world of flavors and craftsmanship. Delving into the intricacies of salame, salami, and salumi reveals not only their individual characteristics but also the moments when one might be the preferred choice over the others. In this exploration, we unravel the subtleties […]

Mold on charcuterie can be a natural part of the curing process, but distinguishing between good and bad mold is crucial for ensuring food safety and flavor quality. Good Mold: White Mold (Penicillium): White mold is often desirable in the curing of certain dry-cured sausages. It helps protect the meat from harmful bacteria and contributes […]