Salamis larger than 8 cm: Information on how to slice it and store it properly

A slicer should preferably be employed with all products with a diameter larger than 8 cm

BEFORE SLICING:
If the product is vacuum packed we recommend you remove the product from its packaging at least half an hour before slicing. The product must oxygenate and begin to breathe.
If the product is not packaged we recommend taking the casing off by cutting it with the tip of a knife and then peeling it off
The casing should not be removed completely, but only from the part that you plan to slice. The casing preserves the characteristics of the salami by protecting it from oxidation.
Place it on the slicer and start slicing.
The thickness of the slice is determined by personal tastes... However, in this kind of large salami it is preferable to produce very thin slices that are almost transparent, but not torn.
Place the slice on wax paper and cover with a food grade film sheet.
Cover the piece with cling film before storing it in the fridge. For storing for several days it would be ideal to own a vacuum packing machine.
Final cover slide:
Our deli meats are artisanal, and each difference is the sign of a unique product made by hand as in the oldest Italian pork processing tradition.
They contain no preservatives, no milk flours (lactose) and no gluten, therefore contact with the air tends to oxidise them and to make the slice turn dark quickly. It’s important to take great care to store them correctly.



For cooked hams:
Our deli meats are artisanal, and each difference is the sign of a unique product made by hand as in the oldest Italian pork processing tradition.
They contain few preservatives, no milk flours (lactose) and no gluten, therefore contact with the air tends to oxidise them and to make the slice turn dark quickly. It’s important to take great care to store them correctly.

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