How to store cured meats properly at home
Cured meats are more forgiving than fresh meat, but they're not indestructible. The way you store them at home has a real effect on how long they stay in good condition and how they taste when you get to them. Here's what we tell customers at The Daily Slice when they're taking a larger piece home.
The plastic wrap problem
Plastic wrap is the default packaging for most deli purchases, and it's fine for short-term transport. But for storage longer than a day or two, plastic wrap is not ideal for cured meats. It traps moisture against the surface of the meat, which can cause the texture to become wet and slightly slimy, and in some cases encourages mould growth on the cut surface.
The better option is wax paper or butcher paper, wrapped loosely so the meat can breathe slightly. Then place it in a container or a zip-lock bag that's not sealed completely tight. This keeps the meat from drying out while still allowing a small amount of air circulation.
Whole pieces versus sliced
A whole piece of salami or coppa will keep significantly longer than sliced meat. Once you slice into a cured meat, the cut surface starts to oxidise and dry out. A whole salami, properly wrapped, will keep in the fridge for three to four weeks. Sliced salami is best eaten within four to five days.
If you're buying a larger piece to use over time, ask us to slice only what you need for the immediate occasion and leave the rest whole. We're happy to do that.
Temperature and the fridge
Most cured meats should be stored in the fridge in Canada, particularly in summer. The exception is a whole, uncut, shelf-stable salami that's still in its original casing, which can sit at cool room temperature. Once cut, everything goes in the fridge.
Take cured meats out of the fridge 15 to 20 minutes before serving. Cold fat has a different texture and flavour than fat at room temperature, and the difference in a thin-sliced prosciutto is noticeable.
If you're ever unsure about whether something is still good, the smell test is reliable for cured meats. Off smells are usually obvious. When in doubt, ask us when you're buying and we'll give you a realistic shelf life for what you're taking home.