Iberian products, such as chorizo and salchichón sausage and pork loin, are very popular in our gastronomy and are characterised by their unique flavour and texture. At least in Spain, it is very common to have them at home and, as these products tend to have a long shelf life, it is important to know how to preserve them correctly in order to enjoy them to the full. Before we begin, we should bear in mind that there are different types of Iberian cured meats, chorizo, salchichón and loin sausage, although the latter is not strictly speaking a cured meat. Therefore, the way to preserve cured meats correctly may vary slightly depending on the type of product we are talking about.
An important detail to bear in mind when storing Iberian cured meats at home is to check the expiry date of the product, which should appear clearly on the packaging.
We will list some recommendations for storing these products correctly at home.
Environmental conditions: Ideally, the Iberian hams should be kept hanging in a cool, dry and well-ventilated place at a constant temperature. Preferably in an area of the kitchen where there is no humidity. It is important that they are not in contact with other foods, as they can absorb smells and flavours.
Temperature: A room temperature of 18-20 degrees is ideal, avoiding direct contact with sunlight or any heat source.
Humidity: Humidity is a crucial factor in the preservation of sausages. It is recommended to keep sausages in a place with a relative humidity of 60% to 80%. If the humidity is too low, the sausages may dry out and harden, while if it is too high, unwanted moulds and bacteria may develop.
Consumption time: It is important to consume Iberian cured meats within a reasonable period of time, as, although they are well preserved, they can lose their flavour and texture over time. It is also important to follow the manufacturer's recommendations for consumption and conservation.
How to preserve Iberian cured meats once they have been opened
Most Pefrán products are vacuum-packed in order to maintain all their properties and flavour. When opening the packaging that protects it for consumption, the sausage loses the vacuum, so from that moment on, being in contact with the air, it begins to undergo the same natural processes as other fresh products, such as the appearance of mould on the outside, hardening, etc.
Once we have started to cut the piece we will have to avoid its deterioration and maintain its quality.
Here are some tips for them:
Wrap the sausage well: Once you have started cutting the sausage, it is advisable to wrap it in cling film or aluminium foil, making sure that it fits tightly around the sausage. You can also use a plastic bag with an airtight seal.
Store in a cool and dry place: The sausage should be stored in a cool and dry place, preferably at a temperature between 10 and 15 degrees Celsius. It is recommended to avoid places with excessive humidity or direct sunlight.
Do not wash the sausage: It is not necessary to wash the sausage once you have started cutting it, as this may affect its taste and texture.
Consume within an appropriate period of time: Even if the sausage is already sliced, it is not recommended to keep it in the refrigerator for a long period of time. It is recommended to consume it within approximately one week.
On outdoor mould
If after opening your sausage (loin, chorizo, ...) you keep it in the plastic container that protected it, the air will enter through the cut you made when you opened it but it will not be able to escape through the other part of the container that is still sealed. This air that is trapped between the sausage and the plastic container is what generates the mould that you see on the surface.
As the embutido is protected by the natural casing, it is not affected. However, it can be a bit unpleasant to look at. You can wipe off the mould with a damp cloth, but we recommend that you remove the product from the plastic packaging and store it in a cool, dry place.
What to do if the sausage is dry in the cutting area
The reason is, again, the contact with air, which causes the cut area of the sausage to dry out if it takes several days to cut slices again.
For sausages, we recommend that you cover the cutting area with aluminium foil.
These products should always be kept in a cool, dry place. And if the temperature is above 25ºC and you are not going to consume them, you can keep them in the fridge and take them out the day before consumption.
By following these recommendations for preserving sausages, you can keep your chorizo, salchichón or loin sausage in good condition and enjoy their flavour and quality for longer.
In conclusion, to preserve Iberian cured meats correctly at home, it is important to take into account the type of cured meat in question, check the best-before date, keep them in a cool, dry and well-ventilated place, slice them correctly and consume them within a reasonable period of time. In this way, we will be able to enjoy these delicacies at their best.
