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Charcuterie

Saucisson Salami Charcuterie: Skins / Casings do you peel or not peel?

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Saucisson Salami Charcuterie: Skins / Casings do you peel or not peel?

echoclerk | Oct 21, 2012 06:01 AM

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?

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