What is the surface bloom of dry saucisson for?

Widely enjoyed around the world, saucisson adds an extra flavour to many recipes. It is made from pork, salt, pepper and other ingredients that enhance its taste. Its skin is dotted with a white substance, similar to flour. This is the natural bloom, whose importance few people know. Discover here what this layer on the surface of saucisson is for.

What is the bloom on dry saucisson?

This white substance is a set of micro-organisms, particularly moulds and a little yeast, that appear during the drying process of saucisson. The thin layer develops on saucissons with a natural pork casing skin. These are natural elements whose development occurs because of the ingredients present in the saucisson.

Some makers may, however, create an artificial bloom on industrial products using the agents responsible for the white tint. This is seeded during casing. Other artificial coatings are blends of talc and chemical preservatives. They are used when the real natural coating is not well developed or when the saucisson had to be cleaned due to the appearance of an unwanted bloom. To tell an artisan product apart from an industrial saucisson, our guide to everything about saucisson gives you the right pointers.

An artisan dry saucisson shows a colour that varies depending on the type of product and the period. Generally white, the natural bloom can range in shades of white, yellow or even grey. Its colour can also be green, but in that case you should pay attention to the overall condition of the product. If the saucisson is not weeping and has no bad smell, it is still fit to eat.

What is the role of the bloom on saucisson?

The bloom on the skin of saucisson plays a protective role for the meat. The micro-organisms on the surface indeed form a barrier against pathogens. The moulds regulate humidity to prevent the growth of unwanted bacteria. The bloom also helps preserve the freshness and quality of the saucisson, important factors for its shelf life.

The surface bloom is also an indicator of know-how. A well-developed bloom is a sign of making carried out under the best conditions. This coating develops evenly when the saucisson benefits from ideal humidity and is dried at the right temperature. This points to better quality and allows for a longer shelf life.

Is it possible to eat saucisson skin with the surface bloom?

The moulds making up the bloom on saucisson refine its taste and texture. From a sensory standpoint, they contribute to the development of pleasant aromas. For purists, eating saucisson with a skin bearing a fine bloom offers a unique tasting experience.

Makers make sure the skin is safe before it goes to market. Some strains on the surface belong to the penicillium genus, a family of micro-organisms used to make certain medicines. The bloom on dry saucisson as it appears on Directos.eu products can therefore be eaten without any issue.

In summary, remember that the surface bloom on dry saucisson serves to protect the meat during curing. It helps preserve the product better and enhances its taste. To learn more about storing saucisson >