This White Mould Culture, also known as Penicillium nalgiovense, is used for the maturation of certain fermented salami varieties and ham. In this process, it protects the meat from colonization by other molds and bacteria.

The family of Penicillium species are molds that colonize the surfaces of cheeses, salami, and other naturally aged fermented foods. In case of Salami, the fungus that most commonly colonizes it is Penicillium nalgiovense, a mold that makes the white fluffiness we associated with salami. Spores of mold are applied to the surface of the salami right after the meat has been fermented. The fungus rapidly colonizes the surface and prevents contaminating molds from growing and spoiling the salami.
Sacco cultures for various meat products, such as cured, fermented, dry sausages/salami, cured, dried whole muscles, and fresh sausages are raw meat products, and consequently, there will always be an unknown amount and composition of indigenous bacteria present in the meat matrix.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.