I just bought a stick of Pferdsalami at a Bauernmarkt. After I bought it, I noticed it felt a bit squishy (very much like ground meat). When I squish it it leaves an indent in the casing. I would hate to open it and it not be fully cured. Does anyone know if this is normal or is there a way to cure it a little longer?
by h4ngm4n66
1 comment
It’s completely normal that not fully cured salami are sold.
You can finish the curing process as much as you like by hanging it in a dry, cold place with good ventilation.