THE PORCELLINO GUIDE
THE PORCELLINO GUIDE
Questions, answered.
Questions, answered.
Questions, answered.
Questions, answered.
Questions, answered.
Everything you need to know about our cured meats, from the first slice to the final board.
Everything you need to know about our cured meats, from the first slice to the final board.
Do I need to cook your salami, or is it ready to eat?
It’s ready to eat. Just slice and enjoy. Our salami is dry cured, meaning it’s fermented and slowly air dried over weeks, not raw. The curing, not cooking, is what makes it safe, shelf stable, and full of flavor.
What’s the white powder on the outside of my salami?
Good news. It’s supposed to be there. That’s a natural, edible white mold that we encourage on purpose. It protects the salami as it ferments and dries, and adds gentle, earthy depth. It’s completely safe to eat. Avoid fuzzy black, green, or brown mold or a slimy surface. That’s spoilage, not bloom.
Should I eat the casing or peel it off?
Either is fine. Our salami is stuffed in an all natural casing that’s edible, white bloom and all. Many people prefer to peel it. Score the casing lengthwise with a paring knife and peel it back. If it resists, let the salami sit at room temperature for a few minutes first.
Do you use nitrates or nitrites?
We don’t add sodium nitrites or nitrates. Our salami is cured using naturally occurring nitrites from sea salt and cultured celery and/or cherry powder, along with time, fermentation, and careful drying. Every product lists its full ingredients on its page.
Where does your pork come from?
We source pork from a small co op of family owned hog farms in the Upper Midwest. Their pigs are raised to our standards for animal welfare, including no gestation crates and no added antibiotics or growth hormones.
Is your salami gluten free and dairy free?
Most are naturally free of gluten and dairy. Our salami is built from pork, salt, spices, and cultures, but recipes and spice blends vary. Check the ingredient list on each product page. If you’re managing a serious allergy, reach out and we’ll help you choose.
Does it need to be refrigerated?
A whole, unopened salami is shelf stable in a cool spot for up to 12 months. Once you cut into it, keep it in the fridge. It’s a living, fermented product that likes to breathe, so avoid tightly wrapping it in plastic, which can trap moisture and lead to spoilage.
How do I store it after I’ve cut into it?
Rewrap the cut end in its original paper or parchment, then slip it into a loosely closed or unsealed bag and keep it in the crisper drawer. Avoid tightly wrapped plastic, which can trap moisture and lead to spoilage. Use a cut salami within about three weeks.
How long does it last?
Whole and unopened, dry cured salami keeps for several weeks at cool room temperature and longer in the fridge. Once cut, refrigerate and enjoy within about three weeks. Over time it keeps drying and firms up. It’s still good, just chewier.
How can I tell if it’s gone bad?
Trust your senses. Normal signs of age are a firmer texture and the white bloom. Discard it if you find a slimy or sticky surface, a sour or ammonia like smell, or fuzzy black, green, or brown mold. Light surface graying on cut slices from air exposure is normal.
Can I freeze salami?
You can, but we don’t recommend it for whole dry cured salami. Freezing can change the texture and interrupt the slow curing that makes it special. It’s better kept cool and eaten at its peak. If you do freeze, wrap it tightly and use within a couple of months.
Which salami is mildest, and which is spiciest?
For the gentlest, reach for Rosette de Lyon and Saucisson Sec, with Orange Fennel and Finocchiona close behind. For heat, Calabrese, Diablo, Green Chile Tequila, and Ghost Pepper bring the fire, while Lemongrass Szechuan Peppercorn adds a bright, tingly kick.
How should I slice and serve it?
Peel the casing if you prefer, then slice thin on a slight angle with a sharp knife. Let it sit a few minutes out of the fridge before serving. Cured meat tastes fullest just below room temperature. It’s lovely on a board, or chopped into pasta, pizza, eggs, and sandwiches.
What pairs well with salami?
Think contrast: a nutty or creamy cheese, something crunchy, and something sweet or tangy. A glass of red, a hoppy beer, or sparkling water with citrus all work. Our sourdough crackers, mostarda, and creamed honey are built to pair.
How is your salami made, and why is it a little tangy?
Each batch starts with ground, seasoned pork stuffed into natural casings and surfaced with beneficial white mold. It ferments in a warm, humid room, then slowly air dries in climate controlled rooms for weeks until firm. No cooking and no shortcuts, just time.
Is it safe to eat dry cured salami during pregnancy?
We cannot provide medical advice. Please speak with your doctor, midwife, or qualified healthcare professional about what is appropriate for you during pregnancy. Health authorities often identify uncooked deli and dry cured meats as a listeria consideration in pregnancy.
Does my order need to stay cold in transit?
Everything we ship includes ice packs to help ensure a cool arrival. Whole dry cured salami is shelf stable and does not need refrigeration in transit. Sliced trays should be refrigerated as soon as they arrive. Then follow the storage guidance on the package for the best quality.
How do I build a charcuterie board with your salami?
Start with two or three salami at different flavor levels, add a soft cheese and a firm one, then build contrast with something crunchy, something sweet, and something briny. Slice the salami thin, let everything come up from fridge cold, and give each item its own spot so it’s easy to graze.
How should I store sliced trays?
Keep sliced trays refrigerated. Once opened, cover the remaining slices with parchment or the original paper, then place them in a loosely closed bag or container. Avoid tightly wrapping them in plastic, which can trap moisture. For the best flavor and quality, enjoy opened sliced trays within about 3 to 7 days.
How should I store whole muscle cuts?
Keep whole muscle products refrigerated after opening. Protect the cut surface with parchment or the original paper, then store them in a loosely closed bag or container. Avoid tight plastic wrapping, which can trap moisture. Check the product label for the best storage timeline.
Do I need to cook your salami, or is it ready to eat?
It’s ready to eat. Just slice and enjoy. Our salami is dry cured, meaning it’s fermented and slowly air dried over weeks, not raw. The curing, not cooking, is what makes it safe, shelf stable, and full of flavor.
What’s the white powder on the outside of my salami?
Good news. It’s supposed to be there. That’s a natural, edible white mold that we encourage on purpose. It protects the salami as it ferments and dries, and adds gentle, earthy depth. It’s completely safe to eat. Avoid fuzzy black, green, or brown mold or a slimy surface. That’s spoilage, not bloom.
Should I eat the casing or peel it off?
Either is fine. Our salami is stuffed in an all natural casing that’s edible, white bloom and all. Many people prefer to peel it. Score the casing lengthwise with a paring knife and peel it back. If it resists, let the salami sit at room temperature for a few minutes first.
Do you use nitrates or nitrites?
We don’t add sodium nitrites or nitrates. Our salami is cured using naturally occurring nitrites from sea salt and cultured celery and/or cherry powder, along with time, fermentation, and careful drying. Every product lists its full ingredients on its page.
Where does your pork come from?
We source pork from a small co op of family owned hog farms in the Upper Midwest. Their pigs are raised to our standards for animal welfare, including no gestation crates and no added antibiotics or growth hormones.
Is your salami gluten free and dairy free?
Most are naturally free of gluten and dairy. Our salami is built from pork, salt, spices, and cultures, but recipes and spice blends vary. Check the ingredient list on each product page. If you’re managing a serious allergy, reach out and we’ll help you choose.
Does it need to be refrigerated?
A whole, unopened salami is shelf stable in a cool spot for up to 12 months. Once you cut into it, keep it in the fridge. It’s a living, fermented product that likes to breathe, so avoid tightly wrapping it in plastic, which can trap moisture and lead to spoilage.
How do I store it after I’ve cut into it?
Rewrap the cut end in its original paper or parchment, then slip it into a loosely closed or unsealed bag and keep it in the crisper drawer. Avoid tightly wrapped plastic, which can trap moisture and lead to spoilage. Use a cut salami within about three weeks.
How long does it last?
Whole and unopened, dry cured salami keeps for several weeks at cool room temperature and longer in the fridge. Once cut, refrigerate and enjoy within about three weeks. Over time it keeps drying and firms up. It’s still good, just chewier.
How can I tell if it’s gone bad?
Trust your senses. Normal signs of age are a firmer texture and the white bloom. Discard it if you find a slimy or sticky surface, a sour or ammonia like smell, or fuzzy black, green, or brown mold. Light surface graying on cut slices from air exposure is normal.
Can I freeze salami?
You can, but we don’t recommend it for whole dry cured salami. Freezing can change the texture and interrupt the slow curing that makes it special. It’s better kept cool and eaten at its peak. If you do freeze, wrap it tightly and use within a couple of months.
Which salami is mildest, and which is spiciest?
For the gentlest, reach for Rosette de Lyon and Saucisson Sec, with Orange Fennel and Finocchiona close behind. For heat, Calabrese, Diablo, Green Chile Tequila, and Ghost Pepper bring the fire, while Lemongrass Szechuan Peppercorn adds a bright, tingly kick.
How should I slice and serve it?
Peel the casing if you prefer, then slice thin on a slight angle with a sharp knife. Let it sit a few minutes out of the fridge before serving. Cured meat tastes fullest just below room temperature. It’s lovely on a board, or chopped into pasta, pizza, eggs, and sandwiches.
What pairs well with salami?
Think contrast: a nutty or creamy cheese, something crunchy, and something sweet or tangy. A glass of red, a hoppy beer, or sparkling water with citrus all work. Our sourdough crackers, mostarda, and creamed honey are built to pair.
How is your salami made, and why is it a little tangy?
Each batch starts with ground, seasoned pork stuffed into natural casings and surfaced with beneficial white mold. It ferments in a warm, humid room, then slowly air dries in climate controlled rooms for weeks until firm. No cooking and no shortcuts, just time.
Is it safe to eat dry cured salami during pregnancy?
We cannot provide medical advice. Please speak with your doctor, midwife, or qualified healthcare professional about what is appropriate for you during pregnancy. Health authorities often identify uncooked deli and dry cured meats as a listeria consideration in pregnancy.
Does my order need to stay cold in transit?
Everything we ship includes ice packs to help ensure a cool arrival. Whole dry cured salami is shelf stable and does not need refrigeration in transit. Sliced trays should be refrigerated as soon as they arrive. Then follow the storage guidance on the package for the best quality.
How do I build a charcuterie board with your salami?
Start with two or three salami at different flavor levels, add a soft cheese and a firm one, then build contrast with something crunchy, something sweet, and something briny. Slice the salami thin, let everything come up from fridge cold, and give each item its own spot so it’s easy to graze.
How should I store sliced trays?
Keep sliced trays refrigerated. Once opened, cover the remaining slices with parchment or the original paper, then place them in a loosely closed bag or container. Avoid tightly wrapping them in plastic, which can trap moisture. For the best flavor and quality, enjoy opened sliced trays within about 3 to 7 days.
How should I store whole muscle cuts?
Keep whole muscle products refrigerated after opening. Protect the cut surface with parchment or the original paper, then store them in a loosely closed bag or container. Avoid tight plastic wrapping, which can trap moisture. Check the product label for the best storage timeline.