{"id":2818,"date":"2021-04-30T00:00:00","date_gmt":"2021-04-30T00:00:00","guid":{"rendered":"https:\/\/salumipasini.com\/how-to-store-cured-meats\/"},"modified":"2025-06-27T04:44:40","modified_gmt":"2025-06-27T04:44:40","slug":"how-to-store-cured-meats","status":"publish","type":"post","link":"https:\/\/salumipasini.com\/en\/how-to-store-cured-meats\/","title":{"rendered":"How to store cured meats"},"content":{"rendered":"\n

Cured meats<\/strong> are not only appetizing and tasty but also a quick and easy fallback when you don’t have time or desire to cook.<\/p>\n

Simply place them on a plate together with bread, olives, or fruit and voil\u00e0! The meal is served within a few minutes without getting almost any dirty dishes!<\/p>\n

However, it is important to know how to best preserve cured meats<\/strong>, in order to enjoy all their fragrance and their organoleptic characteristics.<\/p>\n

This practical guide will therefore provide useful tips to both make this type of food last as long as possible<\/strong>, and to avoid food waste and health risks.<\/p>\n

A badly stored product can give rise to illnesses and intoxications capable of causing serious consequences that may require medical intervention.<\/p>\n

How to store cured meats<\/h2>\n

The best thing to do when buying fresh sliced cured meats<\/strong>, would be to take the right amount you want to consume, so as to avoid leftovers.<\/p>\n

Otherwise, it is recommended to leave the product well wrapped inside the special deli paper, making sure of sealing it with your hands.<\/p>\n

In this way the air will have no way to penetrate and oxidize the meat.<\/p>\n

A second solution consists in placing the products inside a container with an airtight seal; this container must be positioned in the lowest part of the fridge (the vegetable drawer), which is less cold.<\/p>\n

This remedy prevents the meat from hardening and losing its aroma in a short time.<\/p>\n

The chromatic variation is the clearest sign of loss of freshness of cured meats.<\/p>\n

Since this variation starts almost immediately, the best thing one can do would be to keep it in the fridge for a maximum of five days – unless it is sold in special packages, which, if kept closed, allow the cured meats to last until the expiry date shown on the label.<\/p>\n

How to store whole cured meats<\/h2>\n

The ideal storage place for whole cured meats<\/strong> is undoubtedly the cellar or a corner of the house that is always cool. The ideal temperature ranges from 15 to 20 Celsius degrees.<\/p>\n

It’s necessary to cover the “open” part with gauze, once a cured meat has been cut, and prevent it from resting on any surface, in order to counteract the formation of humidity and mold stains.<\/p>\n

Each time a cured meat is sliced, it is recommended to throw the first slice away as it will be oxidized, and then cover the “open part” with a new cotton cloth or clean gauze that you can seal with cooking twine.<\/p>\n

Finally, cured meats must be hung upside down and all the above procedures must be repeated every time until the product is completely finished.<\/p>\n

Don’t worry if you don’t have a cellar. You can get excellent results even with a refrigerator: you just need to have a clean cloth in which to wrap the product once it has been removed from its original packaging.<\/p>\n

Even in the case of whole cured meats, it is good to buy only the quantity that best suits your needs, in order to avoid waste.<\/p>\n

What are the main differences between preserving sliced and whole cured meats<\/p>\n

The preservation of sliced and whole cured meats differs in the following aspects:<\/p>\n