Perfecting festive cold cut storage: Tips for lasting freshness
Christmas is the perfect occasion to purchase a better-quality ham. For those with the time, homemade cold cuts, such as cured ham, roasted pork neck, or bacon, make delicious alternatives to store-bought options. However, both homemade and shop-bought cold cuts need to be stored properly. Otherwise, by Boxing Day, you might be unpleasantly surprised by the condition of your cold cuts.
The fridge is often packed during the pre-Christmas period. Fortunately, a drop in temperature is forecast so that some supplies can be moved to the terrace or balcony. Winter weather significantly eases home logistics, and glass containers and parchment can also be useful for storing cold cuts and planning to serve ham for New Year's Eve. Ask for vacuum packaging.
At what temperature should cold cuts be stored?
Meat and cold cuts should be stored in the refrigerator between 2 and 4 degrees Celsius, on the middle shelf, which is the most resistant to temperature fluctuations. Some cold cuts can be frozen, but their taste and quality will not remain at the same high level.
Cold cuts with cooked eggs, such as meatloaf, should not be frozen. Once thawed, the eggs will become rubbery, and the cold cuts may change their texture. If not carried out properly, thawing can also encourage the growth of microorganisms.
Invest in parchment
A common mistake when storing cold cuts is keeping them in their original plastic packaging after opening. An open package primarily causes the ham to lose its aroma and its smell transfers to other products in the fridge. Additionally, plastic blocks air circulation, encouraging mould growth, and the cold cuts become slimy and unappetising.
Some butcher shops pack hams in disposable plastic bags, which are only suitable for transportation. Once home, repackage the cold cuts into a glass container or wrap them in butcher paper. This simple method allows the meat to breathe and preserves its full aroma.
How long to store cold cuts in the refrigerator?
Cooked and smoked hams will stay fresh for up to 7 days in a glass container or parchment. Dried meats and sausages can be stored for 2-3 weeks.
If you're buying meat before Christmas with New Year's Eve in mind, you can ask the store to pack some cold cuts in vacuum-sealed packages. You can also purchase a vacuum sealer for home use. Cutting off air access doubles the shelf life. This method yields the best results for packaging fresh cold cuts.
