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?
YES! We sell all our Fresh Sausage and Specialty Bacon wholesale, and have just begun to sell a selection of our Dry Cured Salami wholesale also. We plan to add more products in the near future.. We partner with a couple of fantastic USDA facilities to make our fresh sausage and bacon, while our Salami is made at our own USDA inspected facility in Ancramdale NY. Currently 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.
Do you ship your products?
We are in the process of building our web store, and should have it live by Thanksgiving 2017
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?
Nitrates and Nitrites are a naturally existing compound (NO3 & NO2 respectively) in many foods we eat. The main source of nitrates in our diet comes from vegetables such as spinach, chard, and celery, among others. Nitrates that exist in salt (sodium nitrate (NaNO3, or potassium nitrate KNO3) have been used to safely cure and preserve meat for thousands of years. More recently these compounds began being manufactured in factories. So while the compound remains chemically the same, the result was more synthetic. We recently changed our formulas to eliminate the synthetic nitrates and use instead dehydrated vegetable juice powder to obtain the same safety benefits that nitrates provide. To put this in perspective one serving of spinach contains roughly the same amount of Nitrates as 10 of our salami!
So, YES, All our Dry Cured Salami's do contain nitrates, but only naturally occurring nitrates that exist in vegetables and sea salt. By using these vegetable derived nitrates we actually obtain a better tasting and longer lasting salami. The Nitrates are still there, but they just haven't been manufactured in a factory somewhere. By making this switch, our salami are now completely all natural.