Storing salami

About our feeds

From guns and gundogs to the latest shooting news; the complete online network for the British shooting community.

| Next

By Country Queries of The Field

Monday, 12 November 2007

It's a real joy to be able to buy a large selection of salami on the market, but I find I am given different advice on the best way to store it. Can you help as I plan to give whole salamis as Christmas presents this year and would like to send correct storage advice with them.

Answer:

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.