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How to store salami

Properly storing a salami once cut is not intuitive, depending on the type, in fact, different precautions must be taken. In particular, the degree of humidity and curing must be considered. The classification from a commercial point of view between a salami with a fixed weight and with a variable weight helps us. The first, whose curing is advanced and has been “blocked” during the processing and transformation process, are less delicate and can be kept longer (up to 2 weeks if large-sized, one if smaller).

They are normally sold vacuum-packed or packaged in a protective atmosphere and the weight is already printed on the packaging film. Those with variable weight instead naturally undergo a weight loss due to the natural loss of moisture during curing and it is best to consume them within 3-4 days, discarding the first slice. For both, it is recommended to protect the cut surface with aluminium foil and to keep them in the refrigerator at a temperature of about 4° C.