Properly storing cold cuts: The secret to holiday freshness
Ham, bacon, and a few slices of loin... before the holidays, we tend to buy more cold cuts than usual. We also want them to remain fresh and aromatic for as long as possible. That's why it's important to know how to store them properly.
Easter is a particularly "meaty" holiday. Platters with cold cuts appear at breakfast, as a starter before lunch, and at dinner. Throughout the day, we often take them out of the fridge. Even the best ham or sausage can quickly lose freshness and aroma then. It's crucial not only to keep these products at the right temperature but also to choose the appropriate way to store them.
A few important rules
Improper storage of cold cuts not only results in loss of taste; it also encourages the growth of bacteria that can cause food poisoning. A common mistake is leaving cold cuts in plastic store packaging, which traps moisture and speeds up spoilage. So how do you store ham or bacon in the fridge to keep them fresher and more flavourful longer? Just follow a few rules.
1. Avoid moisture and ensure air circulation
The biggest enemies of cold cuts are moisture and lack of air circulation. In sealed plastic packaging, they "sweat," which promotes bacterial growth. Meanwhile, keeping them on an open plate causes them to dry out quickly and lose flavour.
The best method is to store cold cuts in sandwich paper or parchment paper, which absorbs excess moisture while allowing them to "breathe." You can also use glass or ceramic containers, but without a tight seal – a loose cover with a lid or a cotton cloth is sufficient to keep them fresh for longer.
2. Choose the right place in the refrigerator
It's best to keep cold cuts in the coldest part of the fridge, which is on the lower shelf or in the drawer designated for meat storage. The optimal temperature is around 2-4°C – above this value, the spoiling process begins to accelerate.
If you anticipate not finishing the meat supplies, you can freeze them, but this must be done correctly. It's best to divide the cold cuts into smaller portions, wrap them in sandwich paper, and then place them in a tightly sealed freezer bag. They can then be stored for up to 2-3 months, and after thawing, they'll still be tasty and juicy.
3. Pay attention to the first signs of spoilage
Even if cold cuts are stored properly, they might still start to spoil. It's important to be aware of several warning signs that indicate the ham or loin is no longer suitable for consumption.
The first sign is a slimy, sticky surface – if the slices are covered with a moist layer and have an unpleasant odour, it's a sign that bacteria are developing on them. Another symptom of spoilage is a change in colour – if they become grey, greenish, or develop mould spots, you should discard them immediately.
