How to store salami

[OldJohnnyYen]

Bought around 20 salamis, chorizo and other similar sausages at the Manchester christmas market but forgot to ask how to store them

They are currently kept in the fridge but im pretty sure someone said as long as they are not cut they should go in the cupboard, is this true?

[rah1888]

I believe the ideal place to store would be to hang them in a well ventilated spot, around 10deg C, but the fridge is a good alternative.

The should keep for many months uncut.

[Puggit]

I find fridges tend to make them soggy - so somewhere cool and dry instead

[escargot]

Fridge is fine for the short term, ideally though, as puggy says - somewhere cool and dry.

When we go to france we'll bring back ungodly amounts of saucisson and invariably we'll store them in the cupboard until they get cut.

[OldJohnnyYen]

Thanks will store them in a cupboard.

[Mobile Chicane]

Puggit said:

I find fridges tend to make them soggy - so somewhere cool and dry instead

Got a dry garage or shed?

I laughed when I read that PHer Mark Benson had worked out that the optimal conditions for air-drying ham were in the garage where he keeps his race car.

[soad]

Salami can keep for months.
The best way to store any cured meat is by hanging it in a cool and ventilated place where it will continue to mature.
If this is not possible, then place in the fridge.

[Balmoral Green]

And once cut, what's the best way to store?

I usually keep the big ones in the fridge for up to a couple of weeks, but I suspect they could be kept much longer as although they look/smell/taste OK, I've lost confidence by then.

[escargot]

Balmoral Green said:

And once cut, what's the best way to store?

I usually keep the big ones in the fridge for up to a couple of weeks, but I suspect they could be kept much longer as although they look/smell/taste OK, I've lost confidence by then.

We've kept them in the fridge for a month or so before now and they've been perfectly fine.

As long as the mould (or whatever it is) is white and not green/black you'll be ok.

[marcosgt]

We freeze ours.

M.

[sleep envy]

Hang it in a dry, dark cupboard or garage and it will keep for months. Freezing is also an option but only for the more fatty sausages, things like parma ham don't like being frozen.

Wash the skin before you do eat it and once cut wrap it in waxed paper and put it in the fridge. Don't let it touch the sides otherwise it will harden.

If you find that it has dried out when you decide to eat it, wrap the salami in an old tea towel put it in a flat dish and pour cheap red wine over it. Leave it to soak for 4/5 days occasionally topping up the wine to keep the tea towel moist.

One other tip, the taste of the salami will change depending on how thick or thin you cut it.

[escargot]

sleep envy said:

One other tip, the taste of the salami will change depending on how thick or thin you cut it.

Saucisson is the same. I like it wafer thin so it almost melts on your tongue.

[Soovy]

I like to hide mine.

[bry1975]

There's ALWAYS one!