The hidden culprit behind your spoilt cold cuts: improper storage
We usually store cold cuts in foil or special plastic containers. Unfortunately, this practice is detrimental to the quality of the food, and often, after a few days, the product becomes covered with a slimy film. As a result, even though we keep the cold cuts in the fridge, we have to discard them.
Why does this happen? Well, we overlook a crucial step essential for maintaining the longevity of our cold cuts. This significant oversight leads to unnecessary food waste.
Ham covered with a slimy film: what does that mean?
Cold cuts spoil very quickly, partly due to improper storage. When we store the ham in a plastic bag or packaging, we restrict its access to air. This triggers the formation of a slimy film on the surface of the cold cuts, indicating bacterial growth. This bacterial presence accelerates the spoilage process. Hence, if you spot a slimy film on the cold cuts, it's advisable to discard them promptly as it's a sign that spoilage has commenced.
How should we store cold cuts?
First and foremost, monitor the temperature inside your fridge. It should be set between 2 to 6 degrees Celsius. The next step is to repackage the cold cuts into paper or parchment. It's important not to wrap the ham too tightly - it requires air access. This method lets the paper absorb excess moisture, preventing the cold cuts from spoiling too quickly. Smoked and dried products are best stored in glass containers. Also, remember that sliced sausage spoils more rapidly than when bought in a larger piece.
