Our products are living products. Today, many salumi are ‘aged’ artificially in stainless-steel clad cold-rooms. Our salumi and cheese are aged naturally, drawing on the rich microbial life of unique environments during their slow, alchemical transformation so looking after them carefully at home is important.
Cheese And Salumi Care
Keep whole and cut cheeses wrapped in wax paper in a box or compartment in the fridge. The wax paper stops the cheese from drying out, and provides a breathable environment with optimal humidity. The box stops the cheeses from absorbing other flavours in the fridge. Do not wrap cheeses (especially soft cheeses) directly in clingfilm as this causes them to sweat, promotes mould growth and negatively impacts on flavour.
Parmesan is a special case. It should be wrapped in wax paper, then in a layer of clingfilm to make it airtight - because its moisture content is very low, it is particularly prone to drying out.
Keep salumi wrapped in wax paper in a box or compartment in the fridge - exactly as for our cheeses. Vacuum packed salumi should not be kept in their packaging after opening, but re-wrapped, ideally in wax paper.
A whole, cut prosciutto may be kept refrigerated for up to 1 month, and other smaller salumi will keep for differing periods of time depending on factors like how lean the cut is, and how much exposed surface area there is. Gauge this on a case by case basis. Going back to open salumi, discard the outer cut slice and remove any mould that has developed in the fridge with kitchen paper or a brush. All salumi grow mould in this way, and it is a natural, harmless part of a living product. Cooked hams and mortadella have a much shorter life and should be used within a week.
All sliced salumi should be eaten within 3 days of opening.