Saucisson green olive 200g

The best method of storing the sausage depends on your personal preference in texture. To maintain a softer texture, refrigerated storage is recommended. However, if you want a harder texture, storage in an open area, such as a basement or closet, is the best choice. It is crucial not to store the sausage in a sealed container, such as a plastic bag, after opening, as the sausage needs to be able to 'breathe'. This prevents the sausage from becoming sticky due to moisture being removed. Covering with a tea towel or something similar is a good option. It is important not to store the sausage in a warm or sunny place to guarantee quality.

The presence of mold on our dried sausages is completely intentional and safe. A specific species of fungus, Penicillium nalgiovense, is used, which is similar to penicillin. This helps repel harmful bacteria and other unwanted fungi, contributes to the unique taste, and extends the shelf life of the sausage. During the ripening process, this mold may vary in color, which is a normal phenomenon. If there is an excessive amount of mold, it can be easily removed with a clean brush or cloth, without the use of water and salt, to maintain the quality. The sausage is therefore safe to consume and the mold actually contributes to its quality.

You can recognize a sausage that is no longer good by a number of clear signs. If the sausage feels wet or sticky or has a strong, unpleasant odor similar to ammonia, the product is likely spoiled. These symptoms are often caused by storing the sausage in a place that is too warm or in an environment where the sausage cannot 'breathe' properly. In addition, cuts or damage to the sausage may indicate the presence of bad mold or bacteria, which is also an indication that the sausage is no longer suitable for consumption.