Fresh and Fully Cooked Sausage Cooked Salumi

Fresh and Fully Cooked Sausage

GUIDELINES FOR STORAGE AND SERVING

Storage  Sausages should be refrigerated upon receipt until ready to cook.  Keep refrigerated below 40° F.

Shelf Life  Fresh sausages should be used or frozen within 3 days. They may be stored frozen for up to 30 days.  Fully cooked sausages are marked with a “use or freeze by” date and may be stored frozen for up to 4 months. Once opened, they should be used within 5 days.

A Note on Our Packaging  Our sausages are shipped fresh, never frozen, in a Styrofoam cooler with gel ice.  Upon arrival, the sausages should be cool to the touch. Typically, the gel ice will be cool and no longer frozen.  We use uncoated cardboard boxes and kraft paper, which are fully recyclable.  Gel ice and Styrofoam coolers are convenient for re-use.

Cooked Salumi

GUIDELINES FOR STORAGE AND SERVING Storage  Keep refrigerated below 40° F in its original packaging until ready to serve.  To preserve freshness, once opened, wrap airtight. Change the wrapping upon each successive opening.

Serving Suggestions

 Slice Classic Mortadella, Salame Rosa, Rosemary Ham, Little Ham or Turkey Galantine paper thin and serve on a platter, or wrap around light breadsticks.  Delicious with olives, pickled vegetables, or in a sandwich.

A Note on Our Packaging  Our cooked salumi products are shipped fresh in a Styrofoam cooler with gel ice.  Upon arrival, the product should be cool to the touch. Typically, the gel ice will be cool and no longer frozen.  We use uncoated cardboard boxes and kraft paper, which are fully recyclable.  Gel ice and Styrofoam coolers are convenient for re-use.

GUIDELINES FOR STORAGE AND SERVING

Storing your Salame  Ideally, unwrap and hang your salame in a cool room or cellar. The ideal conditions are 50º to 60º F and 70% to 75% relative humidity.  If you don’t have a cool room or cellar, keep wrapped in its Fra’ Mani paper and refrigerate.  In general, the longer you store the salame, the more firm and dry it will become.  If you wish to vacuum seal the salame, it is best to remove the natural casing prior to sealing. After sealing, store in a cool room or cellar, or refrigerate.  After you have cut into the salame, wrap the exposed area in Fra’ Mani paper, butcher paper and refrigerate.

Mold  The mold on the exterior of your salame is an innocuous species of penicillin, like that found on cheese. It is beneficial to the aging process. The strains of mold can take on a whitish or sometimes blue/greyish hue.

Preparation Remove the natural casing before eating. Either:  Peel the casing from individual pieces after slicing; or  Pull back the casing before slicing. If the casing is difficult to remove, first soak the unpeeled salame in water for 20 minutes before peeling the casing.

Slicing & Storage Chart

For best results Salame Slicing instructions consume within: Salametto Slice 1/8” thick pieces on a bias 20 days Salametto Piccante Slice 1/8” – 1/4” thick pieces 20 days Gentile Slice 1/8” thick pieces on a pronounced bias 30 days Nostrano Slice paper thin pieces 5 weeks Toscano Slice paper thin pieces 6 weeks Soppressata Slice paper thin pieces 6 weeks

A Note on Our Packaging  We use gel ice and Styrofoam coolers to protect the dry salame from exposure to excessive heat/cold during shipment.  Upon delivery, it is not unusual for the salame and the gel ice to be at room temperature.  We use uncoated cardboard boxes and kraft paper, which are fully recyclable.  Gel ice and Styrofoam coolers are convenient for re-use.