Why Salami Lasts

• Salami lasts so long because it's a cured meat, which also is why you can eat it without cooking it first. The meat has nitrites that inhibit bacterial growth, and as it cures, it loses its moisture and grows a natural, edible bacteria on its rind. The different types of salami refer to the different blends of meats, spices and herbs that are ground to make the sausage before it is stuffed into a casing and left to mature. Some ingredients, such as salt, improve the meat's safety during this process.

Whole Vs. Cut

• When stuffed in its natural casing, whole salami is protected from the air, which accelerates the aging process. This is why sliced salami doesn't last as long as whole salami, and can go bad in just a few days. Because air exposure is such a detriment to the salami's longevity, butchers who process this type of meat have to be careful not to leave any air pockets in it when they stuff the casing. Otherwise, the air can dry out and rot the salami from the inside.

Storing Sliced Salami

• While whole salami should be stored at room temperature or slightly cooler, sliced salami does not offer that same flexibility. As soon as it's sliced, salami starts to dry out and go bad, lasting only a few days. Seal salami slices in an airtight plastic bag and store in the refrigerator. If it was freshly sliced at the deli, it should last for about a week. Packaged salami, on the other hand, will last for only two or three days after you open the package.

Signs of Expiration

• You can tell your salami slices have gone bad by the texture and the color. While fresh-sliced salami has a deep, vibrant hue, it loses its color over time, turning pale and then a grayish color. It also loses its appealing texture -- while fresh salami slices and is flexible enough to fold easily, they dry out over time, becoming stiff and chewy. If your sliced salami looks or feels dry, or has lost its color and turned pale, throw it away.