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3 tips for better storing your cold cuts

March 23, 2017

Have you stocked up on cold cuts this week during your grocery run and you’re stumped on making them keep the longest time possible? Whether we’re talking about delicious slices of old-fashioned capicollo, pancetta, mortadella or calabrese, there are many ways to maximize storage of your cold cuts while cutting waste.

  1. Freeze, please!

This might be an obvious solution, though one that is often forgotten. A table published by  comparing fridge and freezer storage is revealing. The 14ºC temperature difference means that your sealed cold cuts can keep for 14 days to 3 months, and from 3 days to 3 months if packages are open. Just be sure to put the supply for tomorrow’s lunches in the fridge the night for easier portioning. It is not suggested to freeze your salted dry meat. But as for the cooked ones, there is no problem.

  1. If you open it, use it

Many prefer chucking the original packaging in favour of a plastic container or sealable plastic bag. We strongly recommend keeping your cold cuts in their original packaging until you’re ready to eat them. Don’t forget that the original packaging is vacuum-sealed, and keeps deli safely stored until their expiry date.

  1. No container once the package has been opened? No problem!

If you’re one of those who ends the week fighting with lids that just don’t fit, relax. Once a package has been opened, deli meats quickly lose their freshness, but aluminium foil has been proven to do the trick. Be sure that the cold cuts are wrapped very tightly to prevent any contact with air, and enjoy an extra 2-3 days of delicious sandwiches!     The best way to make your cold cuts keep is simple: eat them quickly after buying! For deli meats with a fresh cut, drop into one of our many distribution points across Quebec!

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