Stop throwing away your ham: The right way to store cold cuts
We often store cold cuts in foil or special plastic containers, which unfortunately does not improve the quality of the product. After just a few days, these products start to develop a slimy film, and despite keeping them refrigerated, we're forced to discard them.
Why does this happen? The problem is that we overlook a crucial step essential for extending the life of our cold cuts. This oversight leads to unnecessary food waste.
Ham with a slimy film: what does it indicate?
Cold cuts can spoil rapidly, largely due to improper storage methods. Storing ham in a plastic bag or sealed plastic packaging deprives it of air, forming a slimy film on its surface. This film is a telltale sign of bacterial growth, speeding up spoilage. If you notice this slimy film, it's best to discard the cold cuts immediately, as they've begun to spoil.
Proper storage of cold cuts
Firstly, monitoring your refrigerator's temperature is important, ensuring it stays between 35.6 and 42.8 degrees Fahrenheit. Next, consider repackaging your cold cuts in paper packaging or parchment. It's crucial not to wrap the ham too tightly; it needs breathing air. Paper packaging helps absorb excess moisture, thus preserving the cold cuts longer. Smoked and dried meats, however, fare better in glass containers. It's also good to remember that sliced sausages spoil quicker than those bought in larger pieces.
