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.

Does exploding milk kefir mean it's bad? Not necessarily.

We get this question from customers on the regular --> "My kefir exploded. Is that normal? Does that mean it's bad?" The answer? Bubbly volcanic kefir is 100% ok. Kefir is known as the "champagne of dairy" for a reason! In case you haven't tried it, milk kefir is a fermented drink made with milk. It's similar in taste to yogurt (a little stronger in my opinion) but has more probiotics. As I've heard it said, yogurt is good for cleansing the gut. Kefir, on the other hand, adds to the gut. People working to heal or enhance the function of their digestive system often turn to kefir as part of this process. Even though kefir has been around for thousands of years, it seems that there's still some mystery around it. I mean, it's just not as popular as yogurt, particularly in the US. Bubbles in kefir are a natural part of the fermentation process. To make kefir, you need to add culture to milk. Different from yogurt culture, which is strains of probiotic bacteria only, kefir is a symbiotic culture of probiotic bacteria AND yeast. Once the culture is added, you let it ferment at room temp. The culture eats up the milk sugar (AKA lactose), creates bubbles (AKA CO2), and grows more of the culture. When you get bubbly kefir, that's a sure sign that it's fermented. It's also a sure sign that it's probiotic. After all, the more CO2, the more eating and duplicating the bacteria and yeast did. After we make it, kefir will continue to ferment. It will happen more rapidly at room temp and more slowly in the fridge. But, it's still happening. More and more bubbles are created over time. And, if that container is air tight, lots of pressure builds up within the container. If you don't open the kefir and it's super fermented, there is the potential for lots of bubbles upon opening. Here's a short video of a kefir explosion: And, here's a little story about the worst kefir explosion I've heard of. Years ago, we used to sell blueberry kefir. With that added sugary fruit in the end, the culture would really take off. A customer sent us a picture of blueberry kefir on her kitchen ceiling!! It really exploded. I wish I could have been there to help her clean it up! Open slowly or burp kefir to stop it from exploding. Not a fan of your kefir exploding? Thankfully, there's an easy solution. Open slowly. Simply crack the lid a little, and let the gas escape before opening all the way. You could even burp your kefir every day or two in the fridge to prevent it from getting too bubbly. The only way to stop kefir from fermenting and creating more bubbles is to freeze it. However, I don't recommend that. First off, kefir tends to get clumpy when thawed. Second, there's some probiotic loss when freezing. The longer it's frozen, the more probiotic loss. If you need to freeze kefir for later, I don't recommend freezing it for more than 3 months. You know kefir really went bad by the smell and look. When you make kefir with raw milk, it's slowly turning into kefir cheese. So when I say it goes "bad", it's really just knowing when it's too sour or pungent to palate. It's not necessarily a safety issue. Here are two things to look for: Putrid Smell: OK, kefir smells funky, even good kefir. But, especially if you've been drinking kefir for a while, you should be able to tell when it smells putrid. Like, you absolutely aren't able to consume it.Massive Separation: A little separation in kefir is normal. You will see the whey (a yellowish liquid) separate from the thicker white part. But, if it's all separated, and the white creamy part has turned into a mass of clumps, it's probably not the best to consume anymore. *Side note: I think this is why most kefir comes in a container that's NOT clear. When you make kefir with pasteurized milk, it's a different story. Since there isn't a natural community of microorganisms that are regulating themselves, it has the potential to go bad in a dangerous way. In addition to the signs listed above, here's one more thing to look for: Visible Mold: Especially green, orange, red, or black mold, which is a clear indication that the kefir is bad and should be tossed. All in all, this is really about trusting your gut and being connected to your food. How bubbly has your kefir been? Have you ever had it explode? Do you drink kefir for its yumminess or probiotic benefits? I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊

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.

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