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safety of homemade salami

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hrh01
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Posted: Sun Feb 12th, 2006 12:45 am

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I've been given some hard homemade salami, vacuum packed, made last year and I put it in the fridge immediately. It's been about 2 weeks, it seems to be acquiring a white "mold?". Is that normal? I was told by the maker just to remove the skin. Is it really safe to eat?

Steve ob
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Posted: Mon Feb 27th, 2006 10:33 pm

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Not only is it ok to eat, but it is highly desirible in traditional italian salami making. Good chance it is penicillin mold.

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