So I've never really understood if I am supposed to eat the skins / casing or not on quality Charcuterie products i.e. Good Italian Salami / French Sausiccson?
Mostly I just slice it up and eat the casings with it. They are a bit chewy but don't seem effect the taste even when they have a bit of white mould on them. And the Mould is usually just penicillin anyway isn't it?
I just bought some rather tasty Italian style Salamis in London. Handmade in London with pigs intestine casings. And they do have a bit of typical white mould (mold) on the casings. Would you try and peel the casings before eating? (either before or after slicing)?
Does it matter?
Updated 1 year ago | 13
Updated 2 years ago | 5
Updated 1 year ago | 14
Updated 5 months ago | 3
Updated 1 month ago | 21