The Art of Fermentation: Exploring the Health Benefits of All-Natural Salami

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June 30, 2023

Hello, food enthusiasts!

Marie here, excited to share some incredible updates from Miller's Bio Farm. We started making our ALL NATURAL SALAMI in fall 2022, and it has been an inspiring journey filled with discoveries and a deeper understanding of the fascinating world of fermentation.

Today, let's delve into the captivating aspects of salami fermentation, explore the remarkable health benefits it offers, and uncover the intriguing colors of mold that add to its allure.

At its core, real old fashioned salami is a true work of art—a fermented meat product that undergoes a meticulous aging process under specific conditions, fostering the growth of beneficial bacteria. This symbiotic relationship between science and artistry results in a truly exceptional culinary experience that comes with some major health benefits.

One fascinating aspect of salami fermentation is the presence of mold.

You may already know that real salami develops a thick mold cover (a type of fungus) during the fermentation process. Don't worry! This is a natural occurrence and an essential part of traditional salami-making. In fact, it's the mold that imparts the distinctive flavors and character that make salami so unique.

Here's are some photos from salami made at our salami maker:

The mold that grows on fermented salami can display a spectrum of colors.

From dusty white to vibrant blues and greens, even shades of shadowed gray, the variations in color are a testament to the artistry of the fermentation process. These hues change with the culture and the season, resulting in a visually captivating and wonderfully delicious range of colors.

When you order our ALL NATURAL SALAMI, it may come with or without mold.

Nello, our salami maker, washes the mold off before packaging it. But, it will grow back eventually. You simply can’t stop it, since it’s still fermenting. Rest assured, the mold is perfectly safe to consume and even offers a sweet taste for those adventurous enough to try it.

However, if you prefer not to consume the mold, simply wash it off with water and thoroughly dry the salami before enjoying it. This way, you can appreciate the flavors and textures of our salami while personalizing your dining experience.

Mold is inherently beneficial, particularly for gut health. It helps probiotic bacteria grow.

Our digestive system is home to a complex ecosystem of microorganisms, collectively known as the gut microbiota. These microorganisms, including bacteria and fungi, have a profound impact on our overall health and well-being. An optimal balance of beneficial microorganisms in the gut is essential for optimal health.

When salami is fermented and grows molds, it creates an environment conducive to the growth of beneficial bacteria, including probiotics. These beneficial bacteria aid in digestion, support a healthy gut microbiome, and contribute to overall gut health. They play a crucial role in breaking down food, extracting nutrients, and producing essential compounds that regulate various bodily functions, including the immune system.

Let's explore some of the specific probiotic strains commonly found in fermented meat and their associated health benefits:

Lactobacillus plantarum: This strain aids in digestion and supports a healthy gut microbiome. It has shown promise in reducing symptoms of irritable bowel syndrome (IBS) and promoting overall gut health.
Lactobacillus sakei: Known for its potential antimicrobial properties, this strain inhibits the growth of harmful bacteria. It contributes to a healthy balance of gut flora and supports immune function.
Pediococcus acidilactici: This strain survives the acidic conditions of the stomach, reaching the intestines to positively impact gut health. It may alleviate gastrointestinal disorder symptoms and improve digestion.
Enterococcus faecium: Studied for its immune-modulating effects, this strain supports a healthy gut microbiota. It fosters a balanced intestinal environment and overall well-being.

Please note that the specific strains in our salami may vary slightly based on the fermentation process, ingredient selection, and other factors. Nevertheless, our commitment to providing you with a product rich in beneficial probiotics remains unwavering.

At Miller's Bio Farm, we take immense pride in our sustainable farming practices and the production of wholesome, nourishing products.

You won't find preservatives like synthetic nitrates, nitrites, or phosphates. And you won't find additives for texture like soy isolate or soy concentrate. It's made with straight-up real ingredients.

Our ALL NATURAL SALAMI isn't just a source of potential health benefits but it's also a flavorful delight. With each bite, you'll savor the remarkable flavors resulting from the art of fermentation while reaping the rewards of the beneficial probiotics it offers.

If you have any questions or would like more information about our all-natural salami, probiotics, or anything else, please don't hesitate to comment below (no account required) or CONTACT US. Your feedback is invaluable to us, and we are here to assist you on your culinary journey.

Thank you for joining us on this remarkable adventure, and we look forward to continuing to provide you with the purest and highest quality foods.

Raw milk or fermented dairy and lactose intolerance. Why might it help?

I was misinformed. At some point, I read that raw milk contains lactase. As it turns out, this is not true! It is true that raw milk contains many live enzymes that are inactivated during pasteurization. But, what about lactase? I’ve heard many anecdotal stories from people who are lactose intolerant... but can handle raw milk or fermented dairy. If raw milk, yogurt, kefir, or cheese doesn’t contain lactase, then why is that?

Our bone broth tested negative-ish for heavy metals 🥳 NATURAL AND CLEAN

Over the past few months a bunch of people asked us if we tested our bone broth for toxic heavy metals. When we get the same question a lot, we of course look into it. My first question was --- Is there an issue with toxic metals in bone broth? As it turns out, yes, there "can" be an issue! Heavy metals are naturally present in our environment. We need the "good" heavy metals to thrive: iron, zinc, magnesium, copper, etc. But, we can 100% do without the toxic heavy metals: arsenic, cadmium, lead, mercury, etc. Too many toxic heavy metals can lead to a host of pretty awful issues: nervous system damage, cardiovascular issues, cancer, endocrine disruption, kidney damage, and so on. Our body is designed to excrete heavy metals through urine (and a little bit through sweat, hair, and breastmilk too)... but only so much. There's a limit. If you're overloaded, your body will store those heavy metals in your bones, blood, tissues, and organs. Similarly, if an animal is exposed to heavy metals via food, water, air, dust, or soil, those heavy metals accumulate in the bones. Maybe the farm's soil or air is contaminated from a nearby factory. Maybe the pipes for the water has lead solder connecting them. Maybe the feed a farm is buying was grown on contaminated soil or processed on contaminated equipment. And, of course, a main purpose of bone broth is drawing out as much as possible from the bones. If there are heavy metals in bones, they will make their way into the broth. This is especially true when you pre-soak with apple cider vinegar and simmer for 48 hours to make it thick and gelatinous (like our broth). And that led me to my second question --- Should I be concerned about every bone broth? Where is the fear coming from? Well... it seems it might be a little political. There was a study done in the UK in 2013 that scared a lot of people. It's titled "The Risk of Lead Contamination in Bone Broth Diets". This study found high levels of lead in organic chicken bone broth, which is quite concerning. And, in fact, this one study is still cited in articles written today! Let's dig a little deeper. Let's go farther than the short abstract. Here are the broths tested in the study and their test results for lead: (9.5 parts per billion): Broth made from tap water plus skin and cartilage(7.01 parts per billion): Broth made from tap water plus bones(2.3 parts per billion): Broth made from tap water plus meat(0.89 parts per billion): Tap water alone cooked for the same amount of time as a control. But, they only used organic chicken from one farm. And, there's zero information about that farm, their practices, the feed, and the broth recipe. Did they use vinegar or wine in the broth? Was the chicken's water contaminated with lead? What was the quality of the feed and the soil? Were the chickens raised indoors or outdoors? So many unanswered questions! All we get is that it was one "organic chicken" that created a lead issue with broth. Another curious thing is that the broth with skin and cartilage contained more lead than the broth made with just bones. Bones are where lead is stored, so why wouldn't the broth made with bones only contain more lead? It's an odd result. Moreover, the abstract of the study specifically called out "bone broth diets" like GAPS and paleo. They even go so far as to write, "In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets." That's quite curious. Why are they worried about these diets? Are the researchers anti healing through food? Who funded the research? Is it political? My opinion? This study is not comprehensive. It does not speak to all bone broths. But it does cover a potential issue if the water or animals are overloaded with heavy metals. What I glean from this study is that we need more research. We don't need fear to spread and people to stop drinking broth from this one study. Regardless of whether the fear was fabricated or legit, we tested our bone broth anyway. After all, it's always nice to validate that your food choices are as clean as you think. For Miller's, here were my concerns before testing: What if there's mercury in the fishmeal in our chicken feed?What if the soil that our animals live on is contaminated?What is the well water that the broth is made with is contaminated?What if the Celtic sea salt has lots of heavy metals? We got the test results back. I was super excited. But, I was also confused. At face value, it appeared that our bone broth tested NEGATIVE for arsenic, cadmium, lead, and mercury. You can find the test results right here! You'll notice that, for every sample, the results are "<0.01 mg/kg" and "<0.02 mg/kg". I asked the lab what the "<" means. They said that it indicates their limit of quantitation (LOQ), the lowest concentration that can be accurately tested using the test procedure in that sample type. So the results simply report that none of the metals tested were found in the sample above the specific reporting LOQs. Whether or not they were present below this LOQ is information that is not provided by the test. When talking to the lab, I told them what we needed and assumed that this test would go below a 1 ppb. So, when the results came in, I assumed that a "mg/kg" was the same as a part per billion (ppb). Ummm... that math wasn't write! A "mg/kg" is actually a part per million (ppm). That means that the test we ran had results saying that the broth had less than 0.02 ppm (or 20 ppb) of arsenic and lead. And, it had less than 0.01 ppm (or 10 ppb) of cadmium and mercury. For some reference, the EPA says that less than 15 ppb of lead is safe in drinking water. Not saying that I agree, but it's a good reference point. These results are good. It means the broth definitely isn't overloaded with toxic heavy metals. But, it's not good enough!!! We need to test again! We really need to a lower LOQ. We need to know the results with an accuracy of as low as 1 ppb. It looks like the lab we sent the original samples to doesn't have an LOQ that low. So here I am on the hunt for a lab to do it again. As soon as I can, I'll send samples in again and paying for more expensive testing to get the info you deserve. Stay tuned! I hope to have the new results in by the end of April 2025. Do you worry about toxic metals (or other junk) in your food? Where have your fears stemmed from? I'd love to hear from you. You can comment below (no account required) or contact us 😊 ----- Sources The risk of lead contamination in bone broth dietsBone Broth and Lead Toxicity: Should You Be Concerned?Bone Broth and Lead Contamination: A Very Flawed Study in Medical HypothesesBone Broth, Collagen, and Toxic Metals: A Research Review

Celebrating the Heritage of Corn on National Popcorn Lovers Day

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The Art of Fermentation: Exploring the Health Benefits of All-Natural Salami

One fascinating aspect of salami fermentation is the presence of mold.

The mold that grows on fermented salami can display a spectrum of colors.

When you order our ALL NATURAL SALAMI, it may come with or without mold.

Mold is inherently beneficial, particularly for gut health. It helps probiotic bacteria grow.

At Miller's Bio Farm, we take immense pride in our sustainable farming practices and the production of wholesome, nourishing products.

More from the blog

Raw milk or fermented dairy and lactose intolerance. Why might it help?

Our bone broth tested negative-ish for heavy metals 🥳 NATURAL AND CLEAN

Celebrating the Heritage of Corn on National Popcorn Lovers Day

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