Residents of Boston’s North End have always known the joy of taking home fresh Italian deli products from one of the many local salumerias in the North End. The taste of the prosciutto, aged cheeses and fresh mozzarella are fantastic on the day you purchased them; however, to keep them at their best at home, you need to understand how to store your Italian deli products correctly. Most people make simple errors in the way they store their Italian deli products, which cause high-quality products to become rubbery, dried out or spoiled in just a couple of days.

Cured Meats and Cheese represent centuries of food preservation traditions. However, once you bring home these products, the method of storing them falls under your responsibility. In addition to using improper storage techniques, the temperature, humidity and packaging materials used to store your Italian deli products will determine how long you can enjoy your deli products at their best.

Why Proper Storage is Important to Enjoy Your Deli Products at Their Best

Italian deli products do not contain preservatives, which are common in mass-produced alternatives. Authentic Prosciutto, Salami and Artisan Cheeses use traditional curing methods that include salt, time, and careful aging to create preservative qualities instead of chemical preservatives. This traditional curing process creates a better-tasting product, but also requires more attention to detail regarding the storage of the product.

Poor storage conditions accelerate the drying out of the product (due to reduced moisture), promote the oxidation of the product (from exposure to oxygen), and provide the opportunity for the development of unwanted bacterial growth. A $30 piece of Imported Parmigiano-Reggiano Cheese can develop undesirable flavors in as little as one week if it is stored improperly. The fat in Cured Meats such as Salami can easily become rancid when it is exposed to oxygen and changes in temperature.

When to Use the Refrigerator, Counter Top, and Freezer for Deli Product Storage

Parmigiano Reggiano, Pecorino Romano, and other hard-aged cheeses can sit at room temperature for several hours during meal times, but should be placed in the refrigerator for longer-term storage. All soft cheeses and Fresh Mozzarella Cheese should be stored in the refrigerator constantly.

Whole, uncut cured meats can be hung at room temperature if they are kept in a cool environment. However, once sliced, all cured meats (such as prosciutto, coppa, and soppressata) must be refrigerated. Once cured meats are sliced, they expose more of the meat to oxygen and bacteria and thus must be refrigerated.

Freezing: The Last Resort for Italian Deli Products

While it is technically safe to freeze Italian deli products according to USDA Food Safety Guidelines, freezing is generally considered a last resort for preserving Italian deli products. Freezing causes damage to the texture of cured meats and cheeses. During the freezing process, water forms ice crystals that rupture the cell structure of both the meat and cheese, resulting in a mushy, watery product upon thawing.

The Right Wrapping Materials and Containers for Deli Products

There are several options available to wrap cured meats to allow for air circulation while minimizing moisture loss. Examples include butcher paper and parchment paper. On the other hand, there are several options available to wrap cheese, including cheese paper, wax paper and plastic wrap. Fresh Mozzarella Cheese, when stored in its original brine or fresh water in an airtight container, will last longer than when wrapped loosely in plastic wrap.

Do not use aluminum foil to wrap either meats or cheeses. Aluminum foil can react with salt and acidic compounds, producing unpleasant flavor characteristics. Glass or plastic airtight containers are suitable for storing multiple deli items in separate compartments in the refrigerator.

Storage Time Guidelines for Common Cured Meats

Unopened whole, uncut Salumi Products can remain edible for weeks or even months when stored properly. Once opened or cut, these timeframes vary greatly for each of the products:

Prosciutto and other cured hams have a shelf life of 3-5 days after being sliced. Due to the high-fat content, once sliced, the fats in cured hams begin to oxidize rapidly. Salami can be stored safely for up to 2-3 weeks longer than prosciutto due to its lower moisture content and higher acidity. Coarse-ground salamis, such as sopressata, can be stored safely for 10-14 days. Cooked sausages typically lose their freshness after 1-2 days.

Hard, aged cheeses such as Parmigiano-Reggiano remain good for 3-4 weeks after being opened. Semi-soft cheeses, such as provolone, can remain good for 1-2 weeks. Fresh Mozzarella Cheese remains good for 3-5 days regardless of storage conditions.

Determining Whether Cured Meats and Cheese Are Spoiled

Don’t trust the date printed on the package. Cured Meats with a slimy texture, a strong ammonia odor, or visible mold should be discarded. The white powder on the outside of some salamis is beneficial mold and is safe to consume. Fuzzy green or black mold is detrimental and indicates that the salami is spoiled.

Cheese develops a stronger odor as it ages, which may not indicate spoilage. However, cheese with a strong ammonia odor or with visible pink or green mold growing on the interior of the cheese has been contaminated and should be discarded. To avoid wasting the remaining cheese, cut a large section from the edge of the cheese with visible spoilage to ensure that the remaining cheese is safe to eat.

Proper storage of Italian deli products can help you maximize the number of days you can enjoy your purchases. Proper storage, along with paying attention to wrapping and storage temperatures, can help you enjoy your Italian deli products for a week and not ruin your initial investment.