Storage & Handling

For peeling and slicing salame:

Before enjoying our salame with artificial or thick natural casings, you’ll want to peel off the casing. To remove casings, first soak the salame in a wet paper towel for 10 minutes. This re-hydrates the casing and makes it easier to remove. Always use a fine-edged knife (not serrated).

1. Cut

Unwrap the wet paper towel from the salame. Using a fine-edged knife, slice off one end. Starting in the middle, score towards the sliced off end.

2. Peel

With a fine-edged knife lift the corner casing from the salame. Once the casing has been pulled, slowly peel it back by hand. Peel it back only as much as you need for that serving.

3. Slice

Once peeled, continue slicing the salame from the cut end, preferably at a slight angle. Finally, keep in mind that our salame is best enjoyed at room temperature.

Sliced Salame

• Good for 7-10 days after opening
• After use, re-wrap tightly in plastic wrap or place in a resealable bag and refrigerate

Salame Stick

• Best consumed within 10-14 days of opening
• After use, re-wrap tightly or place in a resealable bag and refrigerate
• Do not recommend freezing any salame products
• For molded salame, store in original paper or wax paper and refrigerate
• Serve at room temperature (20-30 minutes out of the refrigerator)
• Slice at a slight angle (35-45 degrees)
• Artificial casing should peel with ease. Natural casing best removed by soaking the salame in a wet paper towel for 10-15 minutes before peeling

Deli Meats and Italian Delicacies

• Best consumed within 3-5 days after opening
• After use, re-wrap tightly or bag and refrigerate
• Do not recommend freezing deli meats for more than 2 months, as prolonged freezing can affect flavor and freshness
• Pancetta items are raw and should be consumed only after cooking  

Knife

• Always use a sharp knife
• Avoid serrated knives when possible as they tend to pull and tear the meat