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got a big log of salami in the fridge?

jeniyo Nov 10, 2011 04:14 PM


we got a giant log of salami from costco. it is pretty good stuff, but i'm afraid of it getting bad or dried up.

how should i store this? i got it wrapped in parchment paper, but it will get too dry too quickly. would ziplock bags, cut in segments be okay?

fave ways to use up great salami?

  1. jeniyo Nov 15, 2011 11:04 AM

    thanks!! i vacuum sealed 2/3 of it. Thanks for the tips.

    1 Reply
    1. re: jeniyo
      greygarious Nov 15, 2011 12:31 PM

      I'd keep the sealed stuff in the freezer. I often buy salami ends, slice them an eighth inch thick, then saute them gently to render the fat and slightly brown them, or bake them. Once cooked like that, they keep longer in the fridge than if stored as is. I use the cooked slices as you would bacon, with eggs or in sandwiches, and particularly like them mixed with pesto, parmesan, and a little cream as a sauce for pasta.

    2. j
      jeanmarieok Nov 11, 2011 05:29 AM

      I would vacuum seal most of it, like 3/4 or more. When the 1/4 is used up, cut off another piece from the 3/4, and reseal what's left.

      My favorite use for a whole piece of salami is


      Just make sure to line your pan with foil for a quick cleanup.

      1. porker Nov 11, 2011 03:26 AM

        Sliced 1/4" thick and pan fried.

        1 Reply
        1. re: porker
          ferret Nov 15, 2011 12:40 PM

          Sliced, grilled, and basted with BBQ sauce.

        2. alkapal Nov 11, 2011 02:58 AM

          cubed in tortellini salad
          julienned in scrambled eggs
          julienned in cream sauce with pasta
          julienned in an onion & cheese tart
          cubed in a spicy southern soup (treat it like andouille)
          enclose cubes in dough and bake little snacks with cheese
          sliced in stromboli, along with mozz, onions, provola, mushrooms

          i'd wrap it in foil and then put that into an open ziplock.

          1. j
            J.Dish Nov 10, 2011 11:39 PM

            There's a sandwich out there of EPIC proportions called "The Herkimer" it was invented by a friend of mine's mother, Joan Gavagan.

            It's hard boiled eggs, mayo, green peppers, mozzarella, provolone, and salame all ground up in a food grinder. Grilled on cocktail rye. It's fantastic, honestly one of the best things I've ever eaten.

            Sadly, I cannot find the recipe on the internet.

            1 Reply
            1. re: J.Dish
              HillJ Nov 10, 2011 11:52 PM


              Here's Joan's story!

            2. s
              smilingal Nov 10, 2011 09:07 PM

              i use that big salami from costco to make hor doerves for a party - i bake the salami after it has been slathered with a mixture of mustard, honey and a couple of other things. it bakes for about 2 hours. people love it!

              1 Reply
              1. re: smilingal
                HillJ Nov 10, 2011 11:56 PM

                We love salami chips, too! Also with mustard, blue cheese spread, wrapped around a half sour pickle or on toast points.

              2. g
                gimlis1mum Nov 10, 2011 04:45 PM

                We like to use salami in a salad that I found in a Jaques Pepin cookbook (he says it's a bistro classic). Slice 4 oz of salami as thin as possible. Cut a large head of escarole (or butter lettuce, boston lettuce, etc) into bite-size pieces. Make a vinaigrette with 2 cloves of minced garlic, 2 teaspoons Dijon mustard, 1 tablespoon red wine vinegar, 2 tablespoons ooil, salt and pepper. Toss the greens with the dressing, divide onto 4 serving plates and add the salami.

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