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How to store salami (local) at home?

rln Apr 19, 2010 06:40 PM

Hi- This may be a better post for the home cooking board... but I buy this local so thought to post here.

I buy Molinari salami -- sometimes from Costco. It's bigger. I keep it wrapped and then in a zip lock, in the refrigerator but I've found twice now that it has molded after a few weeks. I thought salami should keep fine, so I must be doing something wrong. Please send any tips! Thanks!

  1. Stephanie Wong Apr 30, 2010 05:39 PM

    Hang it in a cool dry place. I make a loop out of kitchen twine and hang it in a cupboard with a piece of paper towel (not plastic which encourages sweating) over the end to catch the drippings as the salami continues to harden. I used to leave it flat, but the salami didn't dry uniformly. Dad used to hang his from a high cupboard knob.

    1. g
      goodeatsgal Apr 30, 2010 02:19 PM

      I've bought the same salami from Costco. Since it's such a large tube and I can't (or shouldn't!) eat it up that fast, I cut it into thirds and freeze two of them. I've frozen them for several months and the quality hasn't been impacted. Just take it out of the freezer the day before and defrost in the fridge and it'll be good to go.

      1. howlin Apr 22, 2010 11:18 PM

        just wash the salami in vinegar,it gets rid of that harmless but ugly looking mold

        1. Melanie Wong Apr 22, 2010 10:53 PM

          No need to refrigerate it in the sf bay area. I never do. Don't cover it with plastic.

          1. l
            lamster Apr 20, 2010 12:49 PM

            I buy the exact same salami you do, from Costco, and what I've been doing is:
            - I only peel off as much paper as I plan to be slicing
            - I then roll the remaining salami in wax paper and twist at the ends - like candy
            - when I open it back up, sometimes the sliced end is a little dried out so I throw away the first slice.

            I can usually keep the large Molinari Salami for a few months in the fridge. Also, there are two kinds - the dry and the hot. It seems to me that the dry salame keeps better and longer. The hot is a little more moist and will tend to go bad more quickly.

            1. pdxgastro Apr 19, 2010 10:24 PM

              I recently bought some Gallo (?) salami that already had some white mold on it. But guess what- there is a skin you peel off before you eat it. Isn't that true of your Molinari too?

              1 Reply
              1. re: pdxgastro
                rln Apr 20, 2010 09:04 AM

                Yes, there is skin on the Molinari too. I am learning a bunch here, thank you. It makes having salami in the home do-able.

              2. Robert Lauriston Apr 19, 2010 06:46 PM

                It's covered with living mold, which will grow in the right conditions. If it's that mold, it's harmless, you can just scrape it off.

                If it's spoiling, your refrigerator may not be cold enough. Get a thermometer and check it.

                2 Replies
                1. re: Robert Lauriston
                  rln Apr 19, 2010 07:22 PM

                  Would fuzzy white spots qualify as that kind of mold? I will check on this temperature issue--- this might be the problem. Thanks!!!

                  1. re: rln
                    Zeldog Apr 19, 2010 08:47 PM

                    White mold on sausage is usually penicillium, which is harmless, and it may indeed be the same stuff deliberately grown on the outside of the salami. Check the fridge temp for sure, but moisture could be the problem. Instead of sealing in a zip lock, try putting a plastic sandwich bag or some plastic wrap over the cut end.

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