I know they do it for aging hams and salami. They use Penicillium, just like they do with blue cheese. I saw Samantha Brown on TV at a steak house where they built the walls of the cooler out of Himalayan rock salt blocks and introduced mold cultures. She asked "how do you do that." The guy replied, "go get a piece of meat from another aging place and bring it over here. The strains get established and will last for generations. They had white coated salamis hanging in with the beef. I always figured it was part of the process.
