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You bought whole Genoa salami from the unrefrigerated section of a specialty store and now you’re not sure whether it will go in the pantry or the fridge. On the counter, there’s chopped salami left over from a charcuterie board last night. Same name, completely different storage requirements.<\/p>\n
Does salami need to be refrigerated?<\/strong><\/p>\nShort answer:<\/strong> It depends on the type. Whole, unopened, dried salami is shelf-stable and does not require refrigeration before opening. It can be stored in a cool, dry pantry for up to 6 weeks. Once cut, it should be refrigerated and used within 3 weeks. Cut deli salami and cooked salami should always be refrigerated. When in doubt, match the storage to where you purchased it.<\/em><\/p>\nSee the Food Storage Guide for more information on storing deli meats and curated products.<\/p>\n
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key takeaways<\/strong><\/p>\n\nWhole dry salami, unopened: no refrigeration required; cool dry pantry up to 6 weeks<\/li>\n Whole dry salami, after cutting: Must be stored in the refrigerator; use within 3 weeks<\/li>\n Sliced \u200b\u200bdeli salami (packaged or counter-cut): Always refrigerate; Use within 3 to 5 days after opening<\/li>\n Cooked salami (mortadella, salami cotto): always keep in the refrigerator; Use within 7 days of opening<\/li>\n Key Rule: If it was sold cold, keep it cold<\/li>\n<\/ul>\n<\/div>\nDoes dried whole salami need to be refrigerated?<\/h2>\nNo, not before opening. Whole, intact dry-cooked salami is a shelf-stable product. USDA FSIS classifies it along with pepperoni and other hard or dried sausages as a product that can be stored in a cool, dry pantry for up to 6 weeks without refrigeration. This is why you find whole salami hanging unrefrigerated in Italian delis, specialty grocery stores, and some charcuterie shops. The process of fermentation, salting and drying removes enough moisture and acidity to prevent the growth of harmful bacteria at room temperature.<\/p>\n
Refrigerating opened whole salami significantly extends its life. Kept constantly chilled, an unopened fully cured salami lasts indefinitely according to USDA guidance, although quality is best within 6 months before the fat begins to oxidize and the flavor begins to deteriorate.<\/p>\n
An important storage note for freeze-dried whole salami: Wrap it loosely in butcher paper or breathable wax wrap rather than tightly wrapped in plastic. The beneficial white Penicillium mold on the casings needs to breathe. Tight plastic covering traps moisture and can promote undesirable mold growth under the covering.<\/p>\n