The art of preserving cured meats at home

The pleasure of buying a cured meat, or a slice of it, and always being able to appreciate it for what it is, without ever altering its origin: this is the goal of anyone who wants to create a small pantry of delicacies at home. First, we need to understand clearly what type of cured meat we are dealing with.

Artisanal or industrial, fresh, semicured or aged. These are important parameters, especially when choosing the storage temperature. Usually, all industrial cured meats have been thermally treated and therefore can withstand (without any kind of organoleptic and structural modification) refrigerator storage temperatures. These cured meats are typically purchased from a refrigerated counter, and it is sufficient to continue their cold chain in the fridge. If it is artisanal, we should make a distinction.

First of all, regarding its aging. If it is fresh artisanal, it must still be placed in the refrigerator in the least cold part, which is usually designated for vegetables. If, on the other hand, it is an aged or semicured artisanal cured meat, we need to find a spot that maintains a temperature of 20°C and a humidity level of 60-70%. So, in this case, it is better to avoid the refrigerator as it could alter the structure, aromas, and fragrances of the processed meat. A room where the cured meats can be hung, and not laid on any surfaces is ideal. This avoids crushing and alteration of the material.

If they release particular amounts of fat, it is better to place a paper cone at the base of the cured meat to catch any droplets produced. This is, logically, if the cured meat is whole, not a cut slice. In the case of a slice, however, you should always cover the exposed part with a brush of extra virgin olive oil, with a slightly oiled cloth, or with plastic wrap after lightly oiling the surface of the cured meat. If you do not have a cellar or a room to dedicate, then use the least cold shelf in the fridge, where fruit and vegetables are usually kept.

Let’s take some examples.
Fresh artisanal sausage, artisanal luganega, mortadella, artisanal salted meat, cotechino or zampone should be kept in the refrigerator, wrapped in plastic wrap or aluminum foil. Even better if inside an airtight container.

Homemade or artisanal fresh salami, Soppresse, Finocchiona, Mantuan salami, Tuscan salami, Bresaola if still whole should be hung in a suitable room, always cutting them in the same room, covered with a layer of Extra Virgin Olive Oil and a cloth, or plastic wrap or aluminum foil. If sliced, cut from both sides, place in the refrigerator in the least cold part and cover the exposed parts with Extra Virgin Olive Oil and then a layer of plastic wrap or a cloth.

Whole aged cured meats, Parma, San Daniele, Crudo, Speck, Capocollo, Sticked pancetta, Culatta and Culatello, Coppa, Lardo. Should be hung in an appropriate room with a drip tray for the fat. If sliced, they should also be hung but appropriately treated with oil and covered with plastic wrap. If you have a refrigerated showcase at home, even better. Otherwise, the fridge’s least cold shelf is always reliable.

Discover on our portal our traditional cured meats: they all come from flavor artisans: from pancetta to culatello, passing through lardo and prosciutto crudo. They will be ordered once you place your order to provide you with the maximum available freshness. Ah, one last piece of advice: if you can, buy the cured meats whole and then use a good knife or a slicer. You will better appreciate their value.

Bernardo Pasquali

S&M