Italian-style Nostrano salami is made using 100% Berkshire pork meat. It is dry cured, fermented for 48 hours, and then aged in a dry-room for three months. Berkshire pork, Black Peppercorn, and red wine. Shelf stable.
What’s the white stuff? Sometimes white salt crystallization appears on salumi of small diameter and natural casing. This crystallization is NOT mold. When the natural pork casing products are very dry and very cold, the natural casing sometimes becomes white. This is a crystalline formation of salt, milk, and sugar which especially occurs in winter, or when storage is colder. This formation will disappear if the salami is left at room temperature for 24hrs.