If you’re ever in a similar situation:
Ask the seller: Butchers in Europe often expect questions about curing and coatings.
Research the product: Many European salamis use natural molds that are safe and part of the flavor profile.
Trust your senses: If it smells normal and the texture is consistent, it’s usually safe. But if you’re unsure, it’s okay to pass—especially if you’re far from home.
Final Thoughts
The story of this Parisian salami is a reminder that eating abroad is as much about curiosity as it is about caution. While the coating might look intimidating, understanding traditional curing methods can turn hesitation into adventure.
Sometimes, though, skipping a bite is perfectly fine—especially if the mental barrier outweighs the culinary thrill. After all, food is meant to be enjoyed, not feared.
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