How to Properly Keep, Prepare and Eat: Packaged and Sliced Meats
With Veroni’s broad range of high-quality products that are full of flavour, it is important to understand how best to preserve and enjoy them at their fullest potential.
When cold cuts are purchased pre-sliced it is ideal to keep the meat in the retail packaging to retain the aroma and moisture content levels, keeping meat in an airtight glad container is also a great way to ensure the longevity of the product.
When cured meat is purchased whole, it should be hung in a cool, dry place with good ventilation and it is important that the meat does not rest on any surfaces. The same method can be used once you have started slicing the meat, by simply protecting the part that has been cut with a piece of greaseproof paper, which can then be covered with aluminium foil. Note that cured meat that has started to be sliced can be put in the least cool part of a refrigerator, but the meat will become slightly harder and some of its aroma will be lost.
Preparation and eating are aspects of Veroni products that can also improve the flavour and experience of meats. Each product has a unique way of preparation to get the most out of it, for example the Felino salami which should be cut into reasonably thick slices so that the balance between the lean and the grain of the fat can be full appreciated. For Veroni Mortadella, the flavour and aroma remain the same when it is both sliced or cut into cubes to enjoy.
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