
Storage of Cold Cuts The Castle of Flavor
Discover the proper ways to store our cold cuts. This will help you enjoy their taste and aroma for a long time.
Extracting the best flavor profiles from our c depends on several factors.
The key to prolonged delight in their exquisite flavors lies in proper handling. With freshness in mind, our vacuum-packed cured meats are delivered in hermetic packaging that not only extends their shelf life but also positively impacts their further aging process. Thanks to the airtight sealing in vacuum, subtle herb essences penetrate deep within the meat, making the flavor of the cured meats exceptional.

After removing from the vacuum packaging, pat the meat dry to remove excess moisture and avoid rewrapping. Store in a dry place, ideally in refrigerated conditions at 3-8°C. Lower temperatures and rubbing the surface of the meat with olive oil significantly slow down its drying process. It’s worth noting that smoked sausages and cured meats can be frozen.
Remember, the more you dry the meat, the more its flavor and aroma richness will flourish. You have the opportunity to enjoy the drying process, whether in a charming pantry, by a picturesque window, or even in the refrigerator. It’s important that the meat surface, stored in proper conditions, remains dry, especially if the meats are adorned with delicate coatings.

Once the meat reaches the desired level of dryness that suits your taste preferences, wipe it with a cloth soaked in homemade olive oil to create a tight seal on its surface, significantly slowing down further drying.
During the aging process of the cured meats, a dry white film may appear, which occurs under specific humidity and air temperature conditions. There is no need for concern, as this is a completely natural phenomenon that not only is safe for health but also does not affect the flavor qualities of the products. If you notice such a film, the simplest way to remove it is to wipe the meat with a cloth dampened with olive oil used in your home kitchen.
I sincerely hope that these tips will inspire you to enjoy our cured meats’ flavors and aromas for a long time. I wish you culinary pleasure and an artistic experience full of flavorful visions and sensory delights.
Jacek Łomżyński
