Made 70 lb. of salami a few weeks ago and has been hanging in my cellar to cure and dry. Made two types; Calabrian Hot Pepper and Fennel. The Fennel are the white moldy ones.
Was a ton of work. Each phase is very careful not to introduce mold or smear the fat. The salami needs to be slightly heated to inculcate the starter culture that is mixed in the pork. The white is mold solution wiped on to the casing and you can see how it spread in the air a little.
