I am making beef salami, using kosher meat, and I would like to know if the mold that is introduced to form on the outside can make it non-kosher.

Background info

Dry aged meats take advantage of a 'good mold', which is related to penicillin, to protect against mad molds which can ruin the meat. In order to dry age salami, you must utilize this mold. (For example, here is the product I used.) The mold grows on the outside of the casing, and the entire casing is removed before eating.


My question: Assuming that everything else is kosher, can the addition of the mold make it unkosher?

My setup: Salamis, coated with mold on the outside of their casings, hanging vertically

  • 3
    Why would you think it would not be kosher? – ezra Jun 26 '17 at 17:05
  • 1
    In general, mold is kosher. It is a natural substance. What of course, does need some research is that if mold grows on a non-kosher food, I would think it's non-kosher. If the salami is kosher, the mold should be kosher too. For my curiosity, why would you want to eat this? – DanF Jun 26 '17 at 17:06
  • Its an Italian dry aged salami, made with kosher beef from a kosher butcher. forum.sausagemaking.org/viewtopic.php?t=10590 – Dan Green-Leipciger Jun 26 '17 at 17:10
  • Thanks. I read this on Wikipedia. Interesting info. It doesn't look great, but I gather it adds flavor to the salami. I can't see why this mold would be non-kosher. Mold is sometimes added to cheese, also. I think blue cheese uses the same type of mold as what you're using. – DanF Jun 26 '17 at 17:19
  • 1
    What reason do have to assume that mold isn't kosher or would make something unkosher? – Laser123 Jun 26 '17 at 22:19

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