North Country Charcuterie FAQs
Is that mold on my salami?
Mold is a necessary part of our traditional curing process and is very similar to mold on cheeses like Brie. It’s harmless and safe to eat. The mold is a living organism and it is most commonly white, sometimes it grows a lot (covering the entire link), while other times it grows very little (just a few specks).
It is variable and can evolve into many colors from bright white to dark green to dark blue. Most importantly, it’s all normal, it’s all part of the traditional meat curing process and it’s all safe to eat. However, sometimes it doesn’t look very nice!
The easiest way to get rid of the mold is to peel off the natural casing or wipe off the mold with a damp cloth. We hope that helps!
Please let us know how you have any additional questions, comments, or concerns.
The Salami Swami Explains Mold on Salami
How It’s Made: Herbed Wagyu Bresaola
Herbed wagyu bresaola
2022 Good Food Awards Winner
“Let the Good Times Roll!”
Our Andouille is a savory, Cajun-style smoked sausage, part of the rich heritage of American Creole cuisine. We make our Andouille with Ohio-raised pork and smoke the sausages over apple wood. Andouille pairs well with seafood, and is wonderful in chili, soups, braised greens, jambalaya, gumbo and even alligator stew! Hands down, our favorite dish that includes Andouille is Shrimp & Grits!
How It’s Made: Andouille Sausage
Behind the Scenes: Packaging
Every product North Country Charcuterie makes is handmade from start to finish. Packaging is the last step in which products are individually weighed, labeled, and either vacuum sealed or wrapped. Take a look behind the scenes to see what goes into this part of the process.