I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put cheese in the fridge, it starts to lose its flavor and texture pretty quickly, even if carefully wrapped in butcher paper. Also, in the past, I've carried around a vacuuum-sealed packet of freshly cut jamon iberico for about two weeks without refrigeration, and it did not suffer at all for it. (My current prosciutto bundle is vacuum-sealed as well.) This makes sense to me because it's a cured meat after all, but maybe it was a fluke and I'm totally off.
Is it OK to play it safe and avoid the refrigerator? Or should I stick it in the fridge ASAP? (It's already been out for a few days.) It's my utmost priority that the prosciutto feel and taste as close to fresh as possible!
In addition to the prosciutto, I also have some mortadella. My understanding is that it's not "cured" like prosciutto is. Should it be treated differently?
Submitted January 04, 2015 at 10:53PM by archagon http://ift.tt/17bfA3H AskCulinary
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