Storage

Upon receipt of our products, we suggest you hang them in a cool/dry location- between 60 and 70 degrees F. These can hang unwrapped (we suggest upon slicing, that you do place saran on the sliced end to keep it fresh as long as possible). If you place it in the refrigerator, we suggest you store it in a dry area within it, wrapped in butcher paper, and check it frequently 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 and it will continue to dry and harden, which to some customers, is even better than the freshest product. Your products should last a minimum of 30 days and up to 2-3 months, depending on size.

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.