GUIDE TO MOULD

Why is there mould on my saucisson? Is it safe?

Yes — the mould on the outside of traditional French saucisson is completely natural and safe, and it’s actually an important part of how the product is made.

Here’s the easy version:

1. Good mould protects the saucisson

We purposely add a good mould (penicillium nalgiovense) to the outside.
This acts like a “protective shield” and prevents any harmful moulds or bacteria from growing during drying.

2. Mould helps the saucisson dry properly

The mould controls how fast the saucisson dries.
If it dries too quickly → the inside stays too soft.
Too slowly → it can spoil.
Mould keeps the drying process balanced so the saucisson cures perfectly.

3. Mould makes the flavour better

It softens the acidity from fermentation and gives saucisson its smooth, delicious taste.
Without mould, the flavour would be completely different and not as good.

Why does my saucisson look different from the others?

Because our product uses natural mould, it doesn’t always look the same.
Some companies use white powders or artificial coatings so every salami looks identical — we don’t.

Our natural mould can appear in different shades:

• white (most common)
• light green
• grey
• blue
• even small dark spots

This colour variation is normal and expected. It depends on humidity, temperature, and how the mould grows in each batch — just like cheese rinds vary naturally.

Is green or darker mould safe?

Yes. These colours are normal for natural curing mould and do not affect safety or quality.

Can I eat the casing?

Absolutely — it’s edible. But many people choose to peel it for taste and texture preferences. It’s up to you!