Storing, Peeling and Serving Salami
Creminelli salami chubs are shelf stable and do not spoil. The trick is managing the humidity to keep it from drying out and avoiding temperature extremes that diminish quality.
Salami will last the longest if you store it at cool temperatures (50F-60F) and high humidity (80%+). Typically, the most practical place to store salami is in the refrigerator. It will provide coolness without freezing, and the dryness of the refrigerator can be overcome by placing the salami in a plastic baggy. Occasionally, if you place a younger salami (easily squeezable) in a plastic baggy moisture will release from the salami and condense around the casing. This causes some mess, but does not indicate spoilage. The solutions are to wipe off the salami with a paper towel or roll it in flour to dry it out. Alternatively, you can store the salami in an open plastic baggy until it loses most of its squeeze and then seal the bag to prevent further drying. Portions of salami that are already peeled should be eaten immediately or kept in plastic or they will dry out quickly.
Heat above 72 F for several hours or more will melt the fat elements of the salami causing it to become salty and slimy. While it is still edible, the taste and texture will suffer irreparably. This exposure to heat can also cause a strong smell. If you buy or receive the salami in this condition, return it to the store or notify us if you bought it at creminelli.com. Freezing salami draws out water and alters the protein fibers diminishing the quality of the product.
Creminelli salamis are allowed to develop a natural mold bloom during the aging process. In addition, they continue to breath, developing their flavors throughout the entire process, never being peeled or vacuum-packed until you’re ready to eat them. The result is true, traditional artisan salami and the best possible cured meat flavor.
Salami is often served with the peel left on. However, the peel can be difficult to chew or tasteless so you may prefer removing it. Cutting salami very thin will make the peel easier to eat.
To remove the peel, cut off the tip, score the salami lengthwise along as much of the salami you plan to eat, and the peel off that portion of the peel by getting your fingernails under the scored edge and slowly pulling it off. It often takes several tries, particularly when the peel is dry and brittle. You can moisten the skin by keeping the salami in a plastic baggy for several hours or by wetting it with a wet paper towel for about a minute.
SLICING AND SERVING
Like with all meat, a sharp knife makes for a much more pleasant job. There are a few general rules with slicing and serving salami. First, letting salami get to room temperature out of the fridge both makes it easier to cut and brings the salami to its peak flavor. Second, if the salami is soft cut it thick like a banana and if the salami is hard cut it thin like prosciutto. Depending on the shape you want for your salami slice you can slice a regular cross-section, on the bias for a large slice, or even lengthwise for a long thin slice.
Salami can be enjoyed on its own or with a whole variety of pairings including bread, crackers, cheese, fresh fruits, nuts, olives and many more things.
If we didn’t answer your question here or if you think you have purchased a salami that is unusable, please contact us and we will be very happy to help you.