How long can you store cured meats in the fridge?

The shelf life of cured meats in the refrigerator depends on the type of cured meat, the method of preparation, and the storage conditions. Here are general guidelines for storing cured meats in the fridge:

- Prosciutto, Speck, Jamón Serrano: Up to 2 months vacuum sealed or tightly wrapped.

- Salami, Chorizo, Pepperoni: Up to 1 month vacuum sealed or tightly wrapped.

- Dry sausages such as Salchichón or Fuet: Up to 2 months vacuum sealed or tightly wrapped.

- Pancetta: Up to 1 month vacuum sealed or tightly wrapped.

- Bacon: Up to 2 weeks when stored in the original packaging, or up to 1 month vacuum sealed or tightly wrapped.

- Cooked ham: Up to 1 week in the original packaging, or up to 2 weeks vacuum sealed or tightly wrapped.

Always refer to the manufacturer's instructions for specific storage guidelines and consult the "best before" date for safe consumption.

Tips for storing cured meats in the fridge:

1. Store cured meats in a designated section of the refrigerator, away from raw meats and other foods to avoid cross-contamination.

2. Vacuum sealing or tightly wrapping the cured meats in plastic wrap or foil helps to prevent air exposure and extends the shelf life.

3. Check cured meats regularly for signs of spoilage such as mold growth, unusual odors, or sliminess. If you notice any signs of spoilage, discard the cured meat immediately.

4. Consume cured meats within the recommended storage time to ensure optimal quality and safety.