The outer surface of the cured meats may undergo two different technological treatments; they could be covered with selected mold or smoked in the early stages of maturation. These different production technologies are tied to geographical traditions; in fact, the first is typical of the southern European countries, while the second is northern Europe. Some products undergo an initial light smoking, and the mold is applied successively.
Surface treatment with selected molds favors a homogeneous appearance of the product by inhibiting or limiting the presence of unwanted colored molds; also it confers the typical aroma of feathered salami.
Yeasts and unwanted molds
Where the mold is not desired on the surface of the cured meats, in addition to a smoking treatment that can inhibit surface growth of yeasts and molds, there is a solution available on the market called Natacid, a product containing the active principle of natamycin. Natacid, used in low concentrations, is effective for preventing the growth of yeasts and molds but does not affect the growth of bacteria, desirable and not; furthermore it hinders the development of spores but does not act on the already "visible" mycelium and can be used as a single preventive measure or be integrated into the cleaning process.