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Storing cured meats after opening

  • 28-07-2014 10:28pm
    #1
    WhyTheFace
    Registered Users, Registered Users 2 Posts: 462 ✭✭


    Hi,

    I recently returned from a holiday to Barcelona. While there I bought 5-6 different types of cured meats, chorizo, iberico ham, serrano ham etc.

    The vendor said to store at room temperature for maximum flavour which makes sense. All meats are vacuum packed.

    However, I was wondering, once they are opened what's the best way to keep the meat fresh for longest...cling film/tinfoil @room temperature? Store in fridge?

    Thanks


Comments

  • #2
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,412 ✭✭✭✭the beer revolu


    If they are in pieces, rather than sliced, just hang them up in your kitchen. If sliced, keep in fridge.
    I do this all the time. It will become drier over time.


  • #3
    suicide_circus
    Registered Users, Registered Users 2 Posts: 19,802 ✭✭✭✭suicide_circus


    Do not cover in cling film. Our climate is quite damp so mold can form sometimes, just scrape this off and wash the surface of the meat with vinegar, totally harmless.


  • #4
    WhyTheFace
    Registered Users, Registered Users 2 Posts: 462 ✭✭WhyTheFace


    Thanks for the replies.

    I have a thick stick of chorizo, about 400g. It's vacuumed packed. So I'll open it up tonight, take a few slices and just leave it stored in cupboard? Not wrapped in anything?


  • #5
    meeeeh
    Registered Users, Registered Users 2 Posts: 11,624 ✭✭✭✭meeeeh


    WhyTheFace wrote: »
    Thanks for the replies.

    I have a thick stick of chorizo, about 400g. It's vacuumed packed. So I'll open it up tonight, take a few slices and just leave it stored in cupboard? Not wrapped in anything?
    I would put it in the fridge. Just take it out a bit in advance of use and bring it to room temperature. You can leave in the wrapping it is now.


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