Frequently Asked Questions:
We love hearing back from our customers - many people have some very good questions about our products, so we've tried to answer a few here:
Where can I buy JACüTERIE Products?
To find our full line of products please visit us at the Herondale Farm Store, or at one of the many farmers markets we attend in Upstate NY. Please visit the Market Section of the page for more details.
We Also sell our Fresh Sausages and Specialty Bacon in a variety of fine food stores in New York State. If you'd like to see these products at a store near you please let us know!
Do you sell any products wholesale?
We only sell our Fresh Sausage and Specialty Bacon wholesale. We partner with a couple of fantastic USDA facilities to make these products, and we make them fresh weekly. These are available for wholesale in the local area via our Distributor Farms2Tables. please visit www.farms2tables.com for more details. for other inquiries please contact us via the Contact section.
Our Salami is NOT available for wholesale at this time, and can only be purchased directly from us at the Herondale Farm store, or one of the many Farmers Markets we attend throughout the year.
Do you ship your products?
We DO NOT ship any of our products at this time, but we hope to be able to in the future.
My salami has white mold on it, is this normal?
Yes! On most of our salami you will find a white mold growing on the exterior of the salami. This is perfectly normal, and quite beneficial! We encourage the mold to grow during the aging process to enhance the flavor and to aid in the drying process. This mold is a Penicillium strain that is very similar to the molds that you will find on many other fine dry cured meats, and also bloomy rind cheeses. It is entirely edible, but if you prefer not to eat it the casing is easily peeled off.
Does the Salami require refrigeration?
Salami is traditionally a shelf stable product due to the curing and drying process, however we find that the salami will last far longer when kept in the fridge. You can expect the salami to last for at least 6 months if properly refrigerated, and intact in the specially designed paper which it is wrapped in. The salami will last for about 1 month outside of refrigeration as long as it is kept below 60° F. We recommend refrigeration however for the best quality and longevity.
The salami has a strong Ammonia odor, is it ok?
The white molds that we encourage to grow can display a strong odor if the salami has been kept out of the fridge for an extended period of time. This is quite normal and nothing to be concerned about. if the salami is allowed to air out the smell should dissipate. This should not effect the taste of the salami at all, so if it is still of some concern the casing is easily removed, which removes the mold.
Can I freeze the salami?
We do not recommend freezing the salami, as this will destroy the protective mold on the exterior of the salami. When it defrosts it will become very slimy and will not be as enjoyable as it will be fresh. The salami can be kept in the fridge intact in its wrapper for a very long time, it will just continue drying.
Does your Salami contain Nitrates?
Yes - we use a very small amount of Nitrates mixed with the salt to cure the salami. Nitrates are a naturally occurring compound that are found in almost all vegetables. We use a small amount as this protects the salami during the curing process by preventing the grown of harmful bacterias.
As nitrates are a natural compound that occurs in vegetables there is a growing trend for charcuterie makers to use dehydrated vegetables in the salami in place of standard curing salts. This however is tricky business, as there is no way to control how much you are using in a given batch.
In many salami that claim to have no added nitrates, there is actually 10 times the amount of what would otherwise be there.
As we use traditional Curing salts for our salami we have complete control over how much we put in, so we know we have exactly the right amount. In one salami there is about the equivalent amount of nitrite to eating a small bowl of spinach.