Black Spots on Salami? What Does It Mean?

One of the most popular cured sausages in the world is the Italian salami, which has a long and storied past.

It has a distinctive taste, as well as the white mold that covers its exterior. There is an essential purpose to this white fuzzy mold.

It protects the meat from being contaminated. Not all molds can be beneficial. If there are black spots on the salami, what do you think?

The presence of black spots can be confusing if you are curing salami at home.

A Black Spot is a spot of mold on salami. It may be caused by a lack of humidity or insufficient salt in the salami. 

Black spots are usually found on cuts and slices, but can also occur on whole salami.

Black spots can be black peppercorn or black mold, depending on their appearance and texture. One shouldn’t be in the salami and the other shouldn’t.

What Is the Black Spot on Salami?

When it comes to black spots on salami, there are two different scenarios to consider.

In the first scenario, you bought a piece of meat from the deli or supermarket, but you may not have access to a list of the ingredients.

When you see hard black spots after cutting a slice of salami, you probably won’t know it’s peppercorns unless you’re familiar with the salami-making process.

Before it was ground into a powder, these little black balls were just black pepper. Most of the time, black peppercorns are found in salami.

For some, they are an indispensable ingredient that makes salami have its trademark flavor. There are black spots on salami that are not as benevolent.

If you are confident that the black spots are not peppercorn, then the black mold is the most likely scenario.

During the homemade production of cured sausage, the presence of black mold can sometimes be found.

The black mold that causes dark brown or black spots is caused by a group of the bacterium.

What are the Black Spots on Salami

What Do the Black Spots On Salami Indicate?

The black mold on the salami indicates that there was some sort of problem during the curing and fermentation process.

It is never a good sign to see black mold on your food. Cured sausage is usually made with sugars such as dextrin, maltose, or dextrose.

The growth of black spots can be worsened by the presence of these substances.

On the other hand, it’s possible that they can be mitigated by the use of potassium bisulfite and sodium nitrite.

It is possible that the inaccurate quantities of sugars and nitrates can lead to the development of black spots on salami.

Can You Eat those Black Spots on Salami?

If we are talking about black pepper, then yes, you can eat them, but be prepared for the heat.

They are easy to remove for people who do not like to bite down on peppercorns. Black mold is not a good thing to eat.

It can produce toxic chemicals called mycotoxins that can cause allergic reactions and damage the human respiratory system.

If you see black spots on salami and think it is mold, you should not eat it.

Can you eat the Black Spots on Salami

How to Remove the Black Spots on Salami?

Black mold on salami is disappointing if you have invested time and money to make it from scratch at home.

It is natural to wonder if there is a solution that can eliminate the mold and still eat the salami.

There is a nuanced answer to this problem that depends on personal preferences. The safest way is to throw that salami and start over again.

If the spots are less than a few miles away, you can try scrubbing them off. It is possible to help with water, vinegar, and salt solution.

You might be able to remove the black mold from the casings if you manage to do so.

You still need to examine the inside of the case and look for black spots. The salami is not safe for consumption if the black mold has penetrated inside the case.

Some people will try to cut off pieces of black mold from the inside of the salami and eat the rest, but that doesn’t mean they are free from potential risks.

How to Prevent the Development of Black Mold on Salami?

It is important to have an authentic recipe and follow it to the last detail when making your homemade salami.

Working with sterile tools is important as well. When the dried salami is stored in a room with no air conditioning, it can develop toxic mold.

There is an excellent shelf life for cured sausages, but they need more air. The humidity level of the storage space is something you should pay attention to.

The humidity should be between 45% and 50%. There is a chance that anything higher than that could promote retention of water.

It is possible to cover the casings with a beneficial mold culture, like white mold, to prevent black mold.

Black Mold vs. White Mold on Salami

The black spots of mold on salami are cause for concern. The best course of action would be to throw out the contaminated meat.

The good news is that some mold does not mean that the salami is no longer usable.

The powdery white mold is a sign that the salami has been properly cured and fermented and is safe to eat.

There are some colors on the salami that are perfectly safe, like light green, yellow, and grey.

Even after the salami is dried, mold continues to spread even after the fermentation process is over.

This is the type of mold found on other types of dried meat and cheese. It enhances the flavor of the food and has a meaningful function.

Unfortunately, that isn’t the case with black mold. Even if you see white mold next to black mold on the salami, it still doesn’t mean it’s safe to eat it.


Many people know that black mold has a bad reputation and that they should avoid it. Some types of food are more difficult to notice black mold in than others.

The presence of black spots with cured sausage can be confusing at first.

Black mold on salami is a huge problem and while pepper is spicy yet safe, you might not be sure if you are looking at peppercorns or something else.

The safest way is to throw it away and start with a fresh salami.

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