The topic of food preservation is one of those that most interests those who are passionate about cooking but not only. Moreover, in this historical moment, all the discourses that focus on consumption and waste that very often happen on our tables are becoming increasingly popular.
Cold cuts are not exempt from these reflections and, therefore, must be preserved in the best possible way so as not to be thrown away prematurely, but above all, to be held from what may be more significant risks for our health. As for the soppressata, the same guidelines apply to all cured meats in general. However, it is necessary to distinguish the rules to be followed in the case of whole or already sliced cured meats.
Suppressed: The Conservation Methods
The conservation methods of the soppressata and that of the other cured meats depend a lot on the product’s production process. The first criteria to be taken into account is the humidity of the product that we intend to preserve. The cured meats with higher humidity are softer and more exposed to deterioration. This is not the case with the soppressata, which, on the other hand, falls into the category of cured meats.
This allows us, for example, to be able to keep it for a week, a maximum of two, in the refrigerator, depending on the size of the soppressata. On the other hand, if we are dealing with an already sliced suppressed, the conservation methods and the rules to follow to avoid unpleasant surprises or waste change. Cold cuts cannot be stored in the refrigerator for more than five days from opening the package as they would otherwise be subject to oxidation.
How To Preserve The Suppressed: The Rules To Follow
Sliced cured meats, as mentioned, can be stored for a maximum of 5 days from opening, preferably in the medium-cold part of our refrigerator. The rule must also be applied in the case of the purchase of slices, always considering the seasoning of the purchased product. Another conservation method is that of the vacuum, which helps prevent the oxidation process of the product in contact with external agents.
Oxidation, especially in cured meats such as suppressed, can even create molds that completely ruin the product’s flavor. Like all non-industrial cured meats, the artisanal soppressata can be stored after being hung in the cellar or a significant part of your home. The care to be respected is to cover the part already cut because it is worn with gauze that does not touch any surface but only wraps the cut part of the salami.
The process must be repeated every time from the cellar, and we decide to bring the product to the table to consume it. As for industrial products, it is better to keep them in the refrigerator. Fresh or cooked meats must be stored at a temperature between 2 and 4 degrees, therefore in the refrigerator. Even those vacuum-packed or purchased in pieces should be kept in the refrigerator, but at a temperature that can reach a maximum of 10 degrees. A different story for cured meats which, on the other hand, can be stored in a cool and dry place such as, for example, a cellar or a particular corner of our home.
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