You open the parcel and the saucisson is covered in a white powder. Is white bloom on saucisson normal? Yes, and it is even a good sign. But not every spot is the same. Here is how to tell bloom from mould, and what to do in each case.
What white bloom is
The bloom is a layer of yeasts and noble moulds (from the Penicillium family, the same ones that form cheese rinds) that develops naturally on the casing during drying. It does three jobs: it regulates drying so the sausage does not form a hard crust, it protects the meat from unwanted bacteria, and it adds to the flavour. On an artisan saucisson in a natural casing, it is uneven and thicker in places. It is one of the three signs of a genuine artisan saucisson. Industrial sausages are often dusted with talc or rice flour to imitate this look.
Bloom or mould: the 10-second test
| Criterion | Bloom (normal) | Mould (throw away) |
|---|---|---|
| Colour | White to light grey, sometimes cream | Green, blue, black, pink or orange |
| Texture | Dry, powdery, rubs off with a finger | Fluffy, damp, slimy |
| Smell | Cellar, mushroom, hazelnut | Ammonia, sour, rancid |
| Surface | Only on the casing | Goes into the meat when cut |
If in doubt, cut it: if the meat is red, dry and smells good, all is well.
What to do with the bloom
Nothing. You can leave it, brush it off with a dry cloth, or wipe it. Many people remove the casing before slicing, and the bloom comes off with it. It is edible, but most people find it bitter: it is up to you.
What to do with real mould
If it is green, black or fluffy and only on the surface, you can cut generously around it (2 cm) and eat the rest soon. If it goes into the meat, smells of ammonia or feels slimy, throw it away without hesitation. To avoid getting there: no sealed plastic, no moisture, a cool and airy place. Everything is in how to store saucisson sec.
What about fuet, chorizo and ham?
Catalan fuet has the most bloom of all: a thick, even white layer is part of its identity. Chorizo blooms very little (the paprika slows it down). On dry-cured ham, a white film on the surface is normal. Small white dots in the meat are tyrosine crystals, a sign of long ageing and not mould: how long does a whole ham keep.
Frequently asked questions
Can you eat the white bloom on saucisson?
Yes, it is harmless. People mostly wipe it off for taste.
My vacuum-packed saucisson has no bloom. Is that a bad sign?
No. Vacuum packing stops it from growing. It often comes back a few days after opening, once exposed to air.
Is the white bloom talc?
Not on an artisan saucisson. On some industrial products it is: an even, odourless coating of flour or talc.
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