Product FAQ

DO I NEED TO REFRIGERATE MY SALAMI?
          Yes. While salami is shelf-stable, it will continue to dry out as time goes on. For best results, keep it wrapped in our butcher paper and put it in the fridge. DO NOT FREEZE OR PUT IN A PLASTIC CONTAINER OR PLASTIC BAG! This is a product that needs to breathe.

HOW LONG WILL MY SALAMI LAST?
          A really long time. Salami is a shelf-stable product, meaning it has no expiration date. It will dry out the more it sits out, but it will never go bad on you.  For optimal quality, we suggest eating it within 2 weeks of receiving it. If you ate it 2 years from now, it would be totally safe to consume (just hard as a rock!)

WHY HAS MY SALAMI GOTTEN AS HARD AS A ROCK?

          Salami naturally dries and hardens as it ages. Since our salami has a smaller diameter, it’ll harden quite quickly without proper storage and refrigeration. The longer it’s left out of refrigeration (in high heat or dry climates), the faster it’ll harden.

IS MY SALAMI SAFE TO EAT IF IT IS SOFT?
         Yes. Our salamis are all tested to ensure that they are safe and ready to eat. Salami is a fermented product and meat is cured, not cooked. Because our salamis are much fresher than what you will find at the store, they tend to be softer. If you let it sit out on your counter, it will dry out and harden a bit more.

DO I NEED TO PEEL TO EAT MY SALAMI?
         Olympia Provisions uses all natural hog casings, so there is no need to peel the product, (unless of course you want to).

WHAT IS THE STUFF ON THE OUTSIDE OF MY SALAMI?
         Mold! It is a natural edible mold similar to the molds found on aged, soft cheeses. It’s called Penicillin, and we inoculate our salami with it to help the aging process. The mold acts as a natural barrier to protect the salami from spoilage, and some believe that the mold aids in digestion as well. Colors range from white, grey, green, and sometimes dark grey. The wider range in color, the funkier and more flavorful it’ll be!   

WHAT IF MY SALAMI GETS SLIMY OR THE MOLDS HAVE DISAPPEARED?
        If your salami gets slimy or there is a change in its appearance or smell, it is usually due to improper storage. Salami is a living product and needs to breathe, and when it is suffocated or held at warm temperatures, it can affect its quality. It’s still safe to eat, but we don’t recommend eating it for quality reasons. If you just have a color change (grey, blue, green, or orange mold) and it still smells fine, then your salami is fine and you should enjoy it, preferably with some nice wine.

FROM WHAT IS MY SALAMI MADE?
       All Olympia Provisions salami is made from 100% delicious, quality pork. Yum.

WHERE DOES OLYMPIA PROVISIONS SOURCE ITS PORK?
      We are part of the Heritage Program with Carlton Farms. Their focus is to provide high-quality meat that is antibiotic-free and hormone-free, and their product is raised by a select group of farmers that respect their animals and the environment. Occasionally, we will procure our pork from small local farms.

DOES YOUR SALAMI CONTAIN NITRATES? AND JUST WHAT ARE NITRITES, ANYWAY?
      Yes. We use nitrites in the salt to cure our product. Nitrites are a natural component of vegetables such as broccoli, cauliflower, celery, beets & spinach, to name a few. We add nitrites because it helps to make our product safe by inhibiting growth of bacteria, and it also helps to keep the natural color of the pork.

IS YOUR SALAMI GLUTEN FREE?
      Absolutely

IS YOUR SALAMI LACTOSE FREE?
      You know it.

WHY IS OLYMPIA PROVISIONS SO DARN GOOD?
      Because making charcuterie is our life and life is good.

← Older Post Newer Post →

Good things come

to those who sign up for our newsletter

Sign up and receive 10% off your first order.

No thank you

Success!

Thanks for signing up! You will receive your code once you confirm your email address.