Salami is a combination of meat, fat and spices that are mixed together, put into casings and aged. The ageing process varies for different types of salamis, but most are dry-aged, and maturation can last up to 69 days. It also is known as "salame."
Dry salami is considered shelf stable and can be kept unopened and unrefrigerated for up to a year. Once it has been opened, the salami can be refrigerated for one month or frozen for up to six months.
Unopened salami should be stored in a brown paper bag in the pantry, according to Murray's Cheese. The meat is affected by extreme temperatures -- both hot and cold, but does well in cool, dry areas.
Salami from Italy, Eastern Europe and San Francisco may have a thin coating of white mould that helps develop the flavour and is considered desirable. According to the Unites States Department of Agriculture, there is nothing wrong with the mould; however, it may be scrubbed from the surface prior to serving. Murray's says red mould is a concern.
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