Got a dried sausage from Alleva today, an italian meat and cheese store here in manhattan. Anyway I'm wondering if once its cut do I really need to refrigerate? They said I do, but would an old lady in Italy do it? Cause if not im not too worried. It's very dry and very fatty, which makes me thinks it'll be fine. Long as it doesnt sit too long. Right? For now i have it out and put a plastic baggie over the cut end with a rubberband, tho dont think that's even necessary.
In a cool, dry environment you could hang the sausage and it probably would be fine for a long time. I cured hams last winter and hung them from the rafters for months. But humidity and heat may cause molds to grow on the surface. It may also cause the fats to melt a little so the sausage will look as if it's sweating oil.