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How should I store the rest of my salami after cutting off a piece?

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Hi,

I bought a 2.5 kg salami, it's currently hanging from the ceiling in my basement, where it could probably hang for a few months without spoiling. However, of course I don't want to have it just hanging there, I want to eat it too, but I won't be able to eat it all at once (or in a week). So, if I cut off a part of it to eat, what should I do with the rest of the salami? I guess the cut surface will be vulnerable to spoiling, since it won't have any protective skin or coating? But will the rest of the salami spoil as well, or can I still keep it hanging in the basement (and just trim off the cut end whenever I want to eat some more)?

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  1. It'll keep in the frig for a long time, just cover the cut end in plastic wrap. Once you cut in to it, the feasting will begin.

    1 Reply
    1. re: treb

      Yes, I would keep it in the fridge, but there are a couple of problems. First of all, it's big, so it would take up a lot of space in there. Second, I fear it would impart flavors to everything else in the fridge.
      Anyway, I understand that once I cut into the salami, the feasting (e.g. bacteria, mold) will begin, but will not the feasting take place only on the cut surface? Or will mold and bacteria grow into the interior of the salami?

    2. In the fridge with a zip-loc bag, and I don't like zip-loc bags.

      1. We kept a finocchiona in the fridge for months. Even if you slice whole you can let it come to room temp before eating. Never went moldy.

        1. Get a small dish of salt and every time you cut a new end, put it in the salt dish to coat it. Leave the salt on the end until you are ready to eat more, then wipe the salt off, cut your new piece, then put the freshly cut end into the salt dish and coat it with new salt. Repeat as necessary.

          2 Replies
          1. re: Tripeler

            With this salt method, would I be able to keep the salami in the basement (approx 10-15 degrees C), or would I have to put it in the fridge?

            1. re: henrikbe

              Depends on how dry the air is. With low humidity I believe it will be OK, but that really depends upon how moist the salami is. Better to keep it in the refrigerator to assure low humidity and lower temps.

          2. I put a rubber glove over the end. But I refrigerate.

            1. I think you'll have to resign yourself to eating it quicker than you had planned on. Depending on your fridge it should hold in a warmer area of it. I think needs to be kept dry. My experience zip-locs and plastic wrap is they trap humidity and break down salami's. Slice the first slice thin and toss. Normal for cutting off a full salami. The frig will dry it out over time. It will firm up as it ages.