Salami is something that is ‘cured’ but how long it last does vary quite a bit, I’m going to go over all I have discovered about this ancient craft over the years.
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Delving into the world of cured meats, it would be realistic to imagine that these items tend to last longer than their fresh counterparts, especially how long salami lasts.
They are, after all, created in such a way that gives them a longer shelf life and therefore a longer lifetime when placed within your own pantry. However, all good things must come to an end.
The longevity is due to salt and acidity mainly.
How long does cut or whole salami last? For the whole dry-cured salami, possibilities are nearly endless when refrigerated, it will become harder and drier. According to the USDA, it can last about six weeks when unrefrigerated. However, cut salami lasts about three weeks in the refrigerator.
As it seems, cut and whole salami are backed with different standards when it comes to their longevity. Although both offer wide ranges of flavor, different amounts of accessibility when in a rush to get appetizers on the table.
For those every week grocery shoppers, cut and whole salami must be understood a bit differently before buying. Read below to understand why exactly this is and how you can navigate this wonderful entity of cured meats.
There is also dry-cured salami vs. cooked/smoked salami – generally speaking.
Salami & How Long it Lasts
Effects of Salami Exposure to Oxygen
Oxygen is a blessing and a curse when it comes to food. Of course, as humans as well as all other living organisms, we need this gas to survive, but it has a very different effect when it comes to fresh and even cured meats.
Salami is of no exception to the effects of exposure to oxygen in the realm of cured meats- especially cut salami. Oxygen has a way of wiggling itself into this fantastically salty treat and contorting its composition into something discolored and more easily soiled. For the whole salami it is drying out for cut salami, it starts to spoil it much quicker.
When picking up your sliced salami, you want it to have that nice pink coloration to it – a sign of healthy meat, good Artisan slow-fermented salami might get a bit darker as it dries a little.
However, many times, you can find sliced salami that has a more grey or brown color to it making customers leary of tossing the product into their cart.
This discoloration is caused by the combination of residual O2 that is within the package as well as the penetration of light from display cases.
For most commercially made vs craft Artisan style (or home made),
there may be residual O2 occurs at the packaging stage when air is pocketed into the packaging despite efforts to maintain airtightness.
This can be caused by machinery as well as the packings ability itself to keep O2 from penetrating the product once packaged.
Lighting also plays a role in sliced salami’s longevity in that when sliced salami is exposed to light over time, photooxidation occurs and takes away the typically pinkish-red hue of salami and turns into something duller and less visually appealing.
You will find this with all kinds of fresh meat that has been sitting under certain lighting in a display cabinet.
Ways to Avoid Salami Exposure to Oxygen
Although not so applicable with whole salami because its structure is not changed by cutting, there are a few options to help reduce cut salamis exposure to oxygen in order to create a longer shelf life while also making sure the product stays fresh.
A few of the top ways to avoid salami exposure to oxygen is by removing sliced salami from direct overhead light exposure.
Salami not under that bright white light might hold up better, refrigerated display case without lighting, and moving the salami to a dark location.
Instead of the usual vacuum sealed packaging or airtight sealing processes, N2 packaging has presented a new way of packaging items that helps to extend the shelf life of various food products while also maintaining the utmost freshness.
N2 packaging is a system that uses hermetic sealing which is a process that replaces air and moisture with nitrogen in order to keep oxidation processes from affecting, in this case, the cured meat.
Oxygen is tough to work with for many foods because it naturally hosts the ability to break down foods and, in turn, can lead to spoilage. Nitrogen, however, is able to cover a large range of different foods and the various ways that they spoil by replacing the breathable atmosphere that oxygen creates and replacing it with one that does not allow rapid bacterial growth.
If the sliced salami is in need of refrigeration, consider a display case without lighting for this product. If there is no need for refrigeration, it would be a quick fix to take the product and store it in an area that is darker and not under any direct light exposure.
Additionally, you can have your fridge run at 20-30% humidity to directly affect the oxygen exposure when your salami is refrigerated.
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All over Europe with more traditionally made products, they often have Salami I have seen just sitting in baskets on tables across supermarkets (especially Italy of course).