bonobo Posted January 26, 2009 Share Posted January 26, 2009 I just returned from the Fancy Food Show in San Francisco, and among other things, I was given a number of Italian meats to bring back with me. I have a Genoa Salami, two Dry Salamis, a Pancetta, and a Bresaola. How long will these last? And how should I store them? These are pretty big, and it will take me awhile to get through them all, and I don't want to have them go bad on me. Link to comment Share on other sites More sharing options...
angiud Posted January 26, 2009 Share Posted January 26, 2009 If you have a fresh, dry place, like a cellar, several months; but you can keep for a good time also in a fridge. A vacuum container should help too. I keep mine in a fridge, with a plastic film on them. Get away the first slice if you already cut the salami, usually not so good taste. You can wash also the external skin (budello) with clean water when start to be wet or smelly. Link to comment Share on other sites More sharing options...
bkkjames Posted January 26, 2009 Share Posted January 26, 2009 I just returned from the Fancy Food Show in San Francisco, and among other things, I was given a number of Italian meats to bring back with me. I have a Genoa Salami, two Dry Salamis, a Pancetta, and a Bresaola. How long will these last? And how should I store them? These are pretty big, and it will take me awhile to get through them all, and I don't want to have them go bad on me. well, if you feel like you have too much, i will take some off your hands, wouldn't want them to go to waste! Link to comment Share on other sites More sharing options...
Jimmyd Posted January 26, 2009 Share Posted January 26, 2009 Vacuum seal them if you can and store in the fridge. If you keep them out in the Thailand heat and humidity, you'll soon have an unrecognizable goey mess. That's the voice of experience. I buy once a year (love you Molinari salami), and while quality deteriorates a bit, it keeps ok. Link to comment Share on other sites More sharing options...
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