I just bought a couple of gorgeous chunks of guanciale and pancetta from Salumi in Seattle and forgot to ask them what the best way to store it would be. I did hear them telling someone else not to refrigerate their purchase, but didn't know if it applied only to what they got (finnochiona and coppa) or whether it applies to all cured meats. The chunks are both tightly wrapped in butcher paper and for the next few days I'm still in a hotel and only have access to a small refrigerator with no control over the temperature. Thanks to anyone who can help me out on this one!
Submitted April 08, 2017 at 01:12AM by tbaumandsauce http://ift.tt/2obhc99 AskCulinary
No comments:
Post a Comment