As a cured meat salami can keep for months. The best way to store any cured meat is by hanging it in a cool and ventilated place (approximately 10ºC to 15ºC) where it will continue to mature. If this is not possible, then place in the fridge.

Salami is best eaten as soon as it is cut and you should remove only enough skin to access the quantity of salami you require. Without the skin, it won’t last, even if stored in the fridge.

Once cut, the salami should be covered tightly with cling film around the cut surface and placed in the fridge. You may notice that the cut end of the salami discolours – this is due to slight oxidation. The salt may also have started to crystallise on the end surface, which may alter the taste slightly, but it will just be the end piece that is affected and the remainder of the salami will be fine.

Send queries to Rosie Macdonald, Country Queries Editor, The Field, Blue Fin Building, 110 Southwark Street, London SE1 0SU or email Country Queries.

The Field cannot accept any legal responsibility for answers given in these columns.

April 2014 cover
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THE FIELD – The Field is a monthly glossy dedicated to those brave souls who shoot, fish and hunt way beyond the call of duty. Since 1853, its staff has selflessly brought its readers the cream of rural life, be it pheasant shooting, dry-fly fishing or the distinct merits of Cheval Blanc. If you love fieldsports, errant terriers and very foxy friends at hunt balls, The Field is for you.

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