Mould on ham and sausages - is it safe to eat them if we remove the affected part? Domca

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The growth of mould on the surface of different sausages or ham is normal and natural during the curing process. There are sausages in which the mould will help the sausage to cure correctly and develop pleasant aromas that are characteristic of each sausage. A very clear example is the presence of white mould on the surface of fuet. This mould helps the fuet to be juicy and the aroma to be more pleasant. In these cases it is

There are also moulds that grow on the surface of sausages and ham that will be unpleasant and that we will not be able to eat: black mould and green mould.

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What to do when mould appears on my ham or sausages?

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In the event that you find mould on the ham or sausage after removing it from its packaging or after it has been stored for some time, we recommend the following:

Wipe the surface of the ham or sausage with kitchen paper until it disappears.
In the case of ham, you can try to remove it with its own fat or with oil.
In case the mould has appeared on the skin, you don't have to worry, as you can always remove it and in most sausages the skin is not eaten.
It is recommended to leave the ham or sausage in a dry area for about 48 hours.

Why does mould appear on ham or sausage?

The main reasons for mould growth on ham or sausage include:

It is common that during the drying of the sausage, moisture is expelled to the outside, causing the appearance of mould.
For having been packaged for a long period of time.

The appearance of mould is a common occurrence in the curing process of ham. As mentioned above, during the curing of the sausage, dehydration takes place in which the moisture is expelled to the outside, causing the appearance of surface mould. During the curing period in the cellars, the sausage and the ham can find during the natural curing process a slow and progressive curing process, improving the organoleptic properties of the final product.

Moreover, this surface mould that appears during the curing process of ham or cured sausages generates the characteristic flavour and aroma of each product, which is different depending on the area where curing is carried out, giving each piece its own unique characteristics.

When and how to eat a ham or sausage that has mould?

If the ham or sausage is mouldy and also has a strange colour or smell, it is not advisable to eat it, as the piece will have been completely corrupted. However, there are two possible scenarios in which the ham or sausage with mould could be consumed.

Find mouldy areas in the first layers. In this case, it would be advisable to
remove the excess mould with kitchen paper or oil to prevent mould contamination from entering the inside of the piece. It is common for mould to appear on the outside and it is very unlikely that this mould has reached the inside.

Finding mould once the cutting of the piece has begun. In this case, it is recommended to remove the mouldy area and go even 1 cm deeper. In this way it will be completely safe to consume the product.

How to clean mouldy ham?

If you have bought a ham leg and it has mould on the outside, we are going to give you some guidelines on how to clean it properly. Ideally, take a cotton cloth and moisten it with vegetable oil. After that, gently rub the affected surface.

How to prevent mould on ham?

In the case of the external mould that the ham presents when it leaves the cellar, as a consumer we can only clean it as we have recommended above. Producers do not see a problem in its appearance, as it is necessary to give the ham its characteristic taste and smell.

However, to avoid the appearance of mould once you have started to cut your piece of ham or sausage, we do have recommendations to be carried out to prevent it from appearing:

Place the ham in a dry area after opening.
Start cutting the ham only in one area until the bone is reached, as simultaneous cuts in several areas create more exposure, increasing the chances of micro-organisms appearing.
Avoid placing the ham next to sinks and taps, avoiding damp areas.
After cutting the piece, save some of the grease that is generated, so that we can apply a natural protective film that prevents the appearance of mould.

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Mould on ham and sausages - is it safe to eat if we remove the affected part?

What to do when mould appears on my ham or sausages?

Why does mould appear on ham or sausage?

When and how to eat a ham or sausage that has mould?

How to clean mouldy ham?

How to prevent mould on ham?

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