Our dry aged salami aka “Fattie” is shelf stable and can last 30-60 days without refrigeration. Refrigerated they can last 6 months.
DO NOT FREEZE OR PUT IN A SEALED PLASTIC CONTAINER. The best way to store your Fattie once opened is wrapped back into the wax paper in your fridge’s deli drawer. If you can not use the wax paper, the next best thing is to wrap it in a paper towel and put it in a zip lock bag but don’t seal.
SLICING AND SERVING (the best part!)
First, cut the end, especially if there is still twine attached to your salami. Then cut a straight, shallow slit down the length of the salami. Peel back the edges of the casing and pull back to the point where you will be slicing to. It is now ready to be sliced and served. We recommend slicing and serving at room temperature to make it easier to cut thin and taste the full flavor. For charcuterie/antipasto plates, we recommend cutting them into small, round pieces.
Our Fatties are designed to be served with one of our fruit Mostardas. Ask one of our Charcuterie Specialists which will marry well and enhance the flavors. You can always cut them vertically for sandwiches. After cutting, store in plastic bag in refrigerator.
WHAT IS THE WHITE STUFF ON MY SALAMI?
It is a natural edible mold similar to the molds found on aged, soft cheeses. It’s called Penicillium, and we inoculate our salami with it to help the aging process. The mold acts as a natural barrier to protect the salami from any competing mold or bacteria growth during the drying process. Spraying the mold on the salami inoculates it with good mold and drives off any potential bad mold that might exist in the environment. It is a point of pride for us that our salami’s are naturally molded.
While there are easier ways to produce salami, such as imitating flora with rice or milk powder, we do not use shortcuts. These molds are natural and delicious, and are easily removable by taking off casing, if desired.