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.
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.
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.
Salami is considered shelf-stable and is built to remain safe to eat for long periods.
To begin with Salumi in Italy generally refers to salted and dry-cured meats, such as salami. Charcuterie in France is generally cooked meats, for instance, pates. However, nowadays you may find both on what a restaurant calls a Salumi or Charcuterie platter.
Easy! Know the date you are looking to book and want to see if we have availability before you go through the check out process? Contact us with the date and product you would like to purchase and we would be happy to let you know. Shoot us an email on the Contact page and we will get back to you shortly.
Platter orders typically require at least a 2 day notice. In a bind? Need a platter in a rush? contact us to see if we can accommodate your short-notice order!
Glazing table orders need at least a 4 day notice.