With the Festive Season upon us, indulge with family and friends, in some of the finest Spanish charcuterie and other delicacies. With the Festive Season upon us, indulge with family and friends, in some of the finest Spanish charcuterie and other delicacies.
How to store charcuterie

Cured meats, like good wine and cheese, get better with age as the flavours develop. Don’t be alarmed! The moulds that form on salchichón or chorizo casing are natural and perfectly safe.

The best ways to store charcuterie are:

Vacuum packed

Cured meats which are vacuum packed and sealed will keep for a long time in the fridge.

In the fridge

Once the vacuum pack is opened, cured meats should be covered with cling wrap and eaten within two weeks or so, as the fridge has a dehumidifying effect and will dry the meats out over time.

In the freezer

Vacuum packed cured meats can be stored in the freezer for several months.

Pre-sliced packets

Keep pre-sliced packs in the fridge. If the packet is unopened, store it in the fridge up until the best before date.
Once the packet is opened, it is best to store slices in an airtight container in the fridge for 1-3 days.