Warm weather and deli meats, the rules for storing them at their best
In the summer of record numbers, temperatures and prices, the packed lunch is back in fashion. An economical, light and creative alternative to a restaurant meal, the packed lunch is gaining more and more admirers, and finds in cold cuts a versatile and much-loved ingredient, especially among young people.
But with high temperatures, the risk of microorganisms developing and the quality and safety of cured meats being altered is high, and proper storage methods are essential! Here are some simple precautions for safely enjoying your favourite cured meat.
There are no particular problems for pre-sliced sausages: they should be kept in the refrigerator (or cooler) in their packaging, no longer than the expiry date, or, if sliced at the counter, in the freshness-saving bag or in a closed container, and preferably consumed within a few hours (12 for raw ham, 48/72 maximum for cooked ham).
Correctly storing a whole salami, on the other hand, is less intuitive and, depending on the type, different precautions must be taken. The first difference to be considered is between pre-packed and loose salami.
The former, whose maturation has been ‘locked in’ during the manufacturing and processing process, are less delicate and keep longer. They are normally sold vacuum-packed or packed in a protective atmosphere and the weight is already printed on the packaging film.
Those loose in variable weight, on the other hand, undergo a weight loss due to natural moisture loss during storage and are best consumed within a few days, discarding the first slice if it has already been opened and not consumed within the previous hours.
For both types, salami should be stored in a refrigerated room at a temperature of about 4°C and, once sliced, it is advisable to protect the cut surface with foil.
