Storage

Upon receipt of our products, we suggest you refrigerate our whole salami and muscle products, unwrapped, in the vegetable drawer of your refrigerator. Storage of uncut products can be up to 3 weeks and we suggest you check each week for surface moisture. If you detect moisture, leave it on the kitchen counter to air dry for 1-2 days. The salt we use in the curing process makes the product shelf stable (if properly stored- moderate temperature of 45-70 degrees F) and it will continue to dry and harden, which to some customers, is even better than the freshest product.

Once cut, we recommend they be enjoyed within 3 weeks. We recommend you order small amounts for your family and friends rather than purchasing large amounts that then need to be stored. (Plus, we get to communicate with you more when you order small amounts and you can be sure the product is stored properly in our facility!)

Slicing

If you do not use a slicer, use a good sharp knife and slice thin (between 1/8" and 1/16") at a slight angle. This enhances the texture, aromas and flavors of our products. If they are cut in chunks, your taste buds will get overwhelmed with unnecessary bulk and texture and the experience won't be as pleasurable.  Our products are at their very best when sliced thin, and served with red wine and some bread.