F A Q

WHAT’S SO GREAT ABOUT OUR CURED MEATS?

Here are a few things:

  • -  All of our products are produced with sustainably raised, antibiotic free, vegetarian fed, heritage breed pork, and hand harvested, solar evaporated sea salt

  • All of our products are made in small batches, with enormous attention to detail

  • You will never find things like “spices,” “natural flavors,” or other mysterious ingredients in

    our ingredient statements. We believe that everyone has the right to know what they are

    eating, and we make sure all of our products deliver on that conviction.

  • We keep our ingredient statements short, and make sure every single ingredient has had the attention placed on it that we would want products that we buy for ourselves and our families to have.

  • Our products are always developed to be complementary to similar items in the category. Our flavor profiles are accessible, but with small twists that differentiate them from other producers. This helps create diversity within the category, much like there is in comparable categories such as cheese and beer.

  • OUR CURED MEATS ARE DELICOUS and an excellent source of sustainable protein!!!

Our salt comes from an old salt works
on the Pacific coast of Guatemala, pictured here. The salt passes through an ancient mangrove forest on its way from the sea, to shallow
salt water ponds, before it is raked,
by hand, after crystallizing in the sun.

'What Is Charcuterie? 

Charcuterie is the practice of transforming meat, often the less sought after cuts, with the help of salt, spices, temperature, humidity, and time, into something palatable, desirable, and longer lasting. The practice has evolved over thousands of years, largely out of necessity to not waste any part of the animal and to preserve meat for long periods of time.

How Should I store my Dry-Cured Sausages?

While salamis are perfectly safe to eat if not kept under refrigeration, we do recommend that you refrigerate them or store them in a cool temperature, in order to keep them in optimal condition.

What if there is white mold on my salamis?

Is it ok to eat? White mold (penicillin nalviogense) and blue / green mold (penicillin glaucoma) often found on the surface of the salami is safe to eat and considered beneficial in the curing process.  It is harmless.

How long does salami last?

Salami is considered shelf stable and is built to remain safe to eat for long periods of time.  Our salamis are safe to eat for 6 months.  However, as salami is a living, breathing product, and because we do not vacuum seal ours, it continues to dry on an ongoing basis.  Therefore, we recommend you eat it within the first month of purchase.

Do these salamis contain nitrates?

The shorter answer is yes.  All cured salamis contain nitrites, albeit very few.  While nitrites play an important role in the curing process, they are very unstable and, the very small amount we use, disappear after the first few days of curing, to the point at which a finished salami has a barely detectable level of nitrites.

The nitrite question is one we get all the time.  There is a great deal of information about nitrites in circulation- much of it misleading, which makes giving a short answer very difficult and, not entirely considerate of the person asking it.  In short, the answer can be long.  We encourage you to click on and read over the attachment below, entitled  Sodium Nitrite “Fact Sheet,” published by The American Meat Institute .  It is very helpful in clarifying and educating about the issue and explaining that, YES, NITRITES ARE NECESSARY IN SALAMI PRODUCTION AND ARE SAFE TO EAT.

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