Essential Tips for Storing Cured Meat

Cured meat
Photo by Jez Timms on Unsplash

Cured meat has been around for thousands of years. Curing was initially used to preserve the meat from spoiling and prolong its shelf life, but nowadays, it’s more about the flavor that the process gives to the meats. The resulting products like prosciutto, salami, chorizo, and mortadella have become essentials on charcuterie boards and among the most beloved sandwich ingredients.

However, even though cured meat has a longer shelf life than some other types of meat, it can still get spoiled and lose some of its qualities. In order to prevent this from happening, you need to store it properly. Here is how to do it.

Keep it in the Fridge

The easiest way to ensure cured meat remains tasty and safe to eat is to keep it in the fridge. No matter whether it’s a whole cut or sliced, cured meat needs a cold temperature that your pantry probably can’t provide.

Wrap it in Plastic Wrap

When exposed to air, cured meat tends to spoil a lot faster. This is why you should always keep it in plastic wrap to avoid oxidation.

Don’t Store it Near Food With Strong Odors

One of the biggest mistakes you can make is to store cured meat near food with a strong odor like cheese and onions. This will cause the meat to take on the odor of neighboring food and lose its aroma.

Avoid Freezing

You can freeze cured meat to prolong its shelf life, but this isn’t something you want to do. Freezing causes cured meat to harden and lose its texture. It will also lose its characteristic flavor.