What is dry-cured?
Dry-curing is an ancient method used to preserve meat. Using minimal ingredients, air and a lot of time, meat is preserved without the use of water, fire or any other cooking method. At Daniele, Inc., after applying ingredients such as sea salt and pepper, our products are hung to dry in a temperature controlled environment. The process naturally dries out the pork resulting in delicious gourmet treats that are safe to consume. Check out our video clip from Discovery™ Channel's television show, How Stuff Works and see the process for yourself!
What do the words charcuterie and salumi mean?
Charcuterie is the French term for dry-cured meats such as prosciutto, capocollo, salame, etc. Salumi is the Italian word for charcuterie. A salumeria is a place where dried meats are sold.
Do I need to cook charcuterie before eating?
No. Due to the dry-curing process, Daniele, Inc. dry sausages and Del Duca® prosciuttos are completely safe to eat right from the deli or out of the package. We recommend enjoying our products at room temperature.
Can I cook charcuterie?
Yes you can, but you don't have to. Daniele, Inc. dry sausages and Del Duca® prosciuttos are ready to eat right out of the package or you can use them to create yummy meals. Visit our recipe page for ideas!
What's that aroma?
If you are not accustomed to eating dry-cured meats you may notice an aroma, but do not be alarmed. Most Americans are familiar with cooked deli meats such as cooked ham, cooked turkey and pepperoni, but exposing meats to high temperatures extinguishes their aroma intensity. Dry-cured meats produce an inviting, delicious aroma.
How long is dry-cured meat good for after I open it?
For the best flavor, we recommend enjoying our products at room temperature within the first 3 days after opening. After opening, cover areas that are exposed to air with cellophane and place in your refrigerator.
How do I store my charcuterie?
Always refer to the label on our products for directions on how to store. You should see "Refrigerate After Opening" or "Keep Refrigerated." After opening, cover areas that are exposed to air with cellophane and place in your refrigerator.
How do you know dry-cured salame is safe to eat?
At Daniele, Inc. food safety is our number one priority. We use multiple hurdle technology methods (food preservation methods) to ensure pathogens (microorganisms) are controlled. The hurdles include low pH, low water activity, high salt concentration, addition of nitrates/nitrites and the addition of lactic acid starter cultures. When all these hurdles are combined, it becomes extremely difficult for pathogens to overcome, making our dry-cured salames safe and ready to eat right out of the package!
At what temperature should I serve charcuterie?
Charcuterie is best when served at room temperature. If you have previously stored your charcuterie in a refrigerator, allow it to sit for 10 to 20 minutes or until room temperature is met before serving.