DRY
STORAGE, HANDLING & SHELF LIFE: The finished product can be stored easily at room temperature 50 - 70ºF as it has been done for centuries in Europe. The historical practice and art of salumi has deep roots of lengthy unrefrigerated storage. Salumi, having been originally a means of food preservation providing a lasting supply of sustenance for the body without the need for refrigeration.
Dry sausages being left in their casing continues to act in part to protect product quality, a barrier or natural packaging if you will. Sausage casings are natural and edible, some people prefer to peel back a portion of the casing prior to slicing and eating. This is a personal preference rather than standard practice in most instances.
The product is considered Shelf Stable, it won't spoil. It meets Shelf Stability criteria as defined by USDA, FDA, FSIS, common Health Dept Standards has also been validated and supported by a multitude of scientific documentation.
This is due to several criteria of the salumi process being followed and met, from the salt content, to length of time under the cold fermentation process, to the water activity level of finished product and ultimately the strict product and facility testing that takes place. It is all done to produce high quality, old world style, and safe salumi.
Today's consumers may be leery of storing a meat product at room temperature. Storage in the meat drawer of a refrigerator in a plastic ziploc baggie with a dry paper towel or butcher paper wrap that it came in should be fine. Back in the day we just kept it in the cool basement environment amongst the ceramic pots of wine being made.
A paper towel is often used to absorb additional moisture that may present itself from condensation. If left unattended or forgotten extra moisture within a bag from condensation may create an undesirable slimy feel or cause a significant mold bloom. Again back in the day, white vinegar was used to "wash" off any undesirable results. The acid in the vinegar would act as a natural microbial defense tool. Also the paper acts as a barrier to slow or halt the absorbed "refrigerator flavors". Just like cheeses the porous nature of dry cured meats, they will pick up the flavors of other items stored in your refrigerator.
Shelf Life-
At least 3 - 6 months easily if practices above are followed. The one detriment may be loss of flavor and/or product quality over that length of time, it is not a compromise of product safety. If vacuum sealed they will very easily remain as they were picked from the dry cure room. The age old method of storing them was to immerse them in oil or fat to seal out air. The practice of storing or selling salumi immersed in oil is still commonplace in Italy today.
The product won't spoil, above 70ºF it may get soft and the fats may seep from getting warm. This is completely natural. At any cost it may make the products physical appearance unappealing but is completely safe to consume.
IMV salumi products typically don't stick around for more than a couple of days. Our customers return religiously every Friday to replenish their salumi craving, often times the product won't even make it home that same day!
Other Handling/Serving Tips:
To Slice:
Working with cold pieces of salumi make slicing easier.
Salumi Sticks/Chubs Slice thin into rounds or slice on the bias (an angle) for different presentation.
Whole Muscle: Slice across the grain of the muscle.
Try not to slice salumi too far in advance. We recomend upwards of 1 - 2 hours prior to serving but it is best to slice and serve just before serving.
To Serve: