From the moment the sausage arrives with us, the drying process begins. This drying can cause the sausage to develop a white rash, the so-called salt rash. Salt from the sausage comes out as soon as it becomes a bit drier. This is completely normal, and easy to remove with a damp cloth, or by rinsing the sausage under the lukewarm tap.

At home, the sausage is best stored in a dark, dry place such as a kitchen cupboard or the cellar. It is preferably stored hanging, but this is not a must. If you store them hanging, place a kitchen towel or piece of kitchen roll underneath because of the fat that can come out of the sausage. When they have reached the desired hardness, you can eat them.

Dutch sausages can be stored unrefrigerated for two to three months at any time.

The Montagnel sausage can be stored for three to six months.

For a period of one to two weeks, the sausage can be stored in the freezer, but make sure that the sausage is wrapped to prevent freezing damage. After thawing, the sausage will have the same soft structure and taste as when it was frozen.

Why fungi?

All our sausages have it; Mold formation.

They are benign fungi. The fungi are a sister of the well-known penicillin; the penicillium nalgiovense.

This is deliberately added to our sausages.

This prevents bacteria and bad fungi from developing and ensures the sausage has a long shelf life.

How is our Mediterranean sausage made?

First, the meat is ground and spices and any other ingredients are added. The ground meat is put in a natural casing and then the sausage is immediately given a mold bath.

The sausage is then hung up to dry. After 4 to 6 weeks, the sausage is ready for consumption. The fungi continue to grow for a while after this. Even after these 6 weeks, a sausage can still contain some moisture. This can cause the fungi to become fluffy and to take on a white, green/grey or even orange colour. This is because the fungi live on the lactic acid bacteria in the sausage.

If you find that there is too much mold on the sausage, you can brush it off with a clean brush, kitchen paper or dry tea towel. Do not rinse the sausages with water and salt, as is often claimed on the internet. This will remove all the mold and the sausage will be susceptible to bad molds and bacteria.

The drying process of French sausages.

The drying process of Mediterranean sausages is therefore completely different from what we are used to here in Northern Europe.

We understand your comments.

If the same were to happen to Dutch sausages (where the mold was not deliberately applied), then it would be better to stop consuming them.

This has happened with Mediterranean sausages and is a completely normal phenomenon.

We hope this has provided you with sufficient explanation.

If you have any questions, we would of course like to hear from you. Ask your question in the above formula.

When you purchase Montagnel sausages, you will always receive our flyer so that you have the correct product information and can be assured that you have purchased REAL Montagnel sausages!

All our sausages are made from 100% pork . In the French and/or Spanish Montagnel this is supplemented by a small percentage of other meat (e.g. duck or boar)

Our farmer's sausages are completely gluten and lactose free .

Do you have any questions about your placed order? Please ask your question in the form above, stating your order number.

You can also respond to the “receipt” email in your Inbox.

I will then try to respond as soon as possible.

Is your order larger than 25 pieces per type? (farmer's sausage. Montagnel etc.) Please contact us for a personal price agreement. Discounts on the website are calculated up to and including 25 pieces.