We used veal casings, which are available in one width only, resulting in a thin salami. It’s best to buy a little more, just in case they tear. Cure number 2 is a combination of curing salt and nitrites. Both curing salt and starter fermenting culture are essential for the safe processing of cured meats. They’re available from specialty shops or online. White mould should form on the outside of the salami as it hangs. Mould of any other colour indicates that the process hasn’t worked, so the salami must be discarded.