Below is a clear, practical guide on whether different cured and charcuterie meats require refrigeration, as well as how I store them to maintain their optimal flavor. I’ve organized this by product type with a quick-reference table, then deeper notes for each style.
Storage tips:
- Keep whole dry-cured meats intact for longer preservation.
- Store sliced meats in airtight containers or wrap them well to minimize oxygen exposure.
- Use stated dates on commercial packs; once opened, plan to eat sooner.
- Refrigerate any sliced or opened meats to maintain freshness.
Cured meat is a broad category. Whether it needs refrigeration depends on the method (dry-cured vs. cooked/hot-smoked) and whether it’s kept whole or sliced. Below is the quick answer; further down, I explain the “why” for each type and how I handle it at home.
| Meat Product | Needs Refrigeration? |
| Dry-Cured, Cold-Smoked Meat — Packaged / Sliced | Yes |
| Dry-Cured, Cold-Smoked Meat — Whole / Homemade | Yes (or cool place) |
| Hot-Smoked Meat (e.g., Bacon, Chicken, Fish) | Yes |
| Biltong / Jerky (properly dried) | No |
| Dry-Cured Fermented Salami — Whole | Cool place or Fridge (Will Dry Out) |
| Dry-Cured Fermented Salami — Sliced | Yes |
| Whole-Muscle Salumi (Prosciutto, Parma, Lonza, Bresaola) — Whole | Cool place |
| Whole-Muscle Salumi — Sliced | Yes |
| Pâté / Rillettes / Confit (fat preservation) | Yes |
| Ham (Whole on the bone) | Yes (in a damp bag/cloth) |
| Ham (Sliced) | Yes |
Why whole cuts last longer than slices: whole pieces limit oxygen exposure, slow moisture loss, and better protect the surface. Slices expose more surface area, so they dry and dull faster. That’s why I keep salami or whole-muscle pieces intact as long as possible, and only slice what I’ll serve.
Cool place vs fridge: Traditionally, many dry-cured meats were stored without refrigeration. A consistently cool, dark environment can be fine for whole, well-dried pieces. The fridge generally extends freshness, especially for vacuum-packed chunks or anything you’ve already sliced. I still prefer refrigeration for opened retail packs and for most modern household setups.
About “opened” timeframes: once oxygen hits the surface, flavor fades and quality drops more quickly. Commercial packs often estimate 5–14 days after opening; my own approach is to portion, wrap, and use quickly rather than letting large amounts sit exposed.
My simple test before serving: I always look and smell first. It’s normal for properly dried pieces to firm up over time. If something smells “off” or shows unusual discoloration or textures, I don’t serve it. This is a practical kitchen habit, not medical advice.
How I Store Different Cured Meats
Below, I break down each style based on its production method (dry-cured vs. hot-smoked/cooked) and whether it’s whole or sliced. This helps you decide where the fridge is essential and where a cool place can work for intact pieces.
Cold-Smoked Meat — Packaged / Sliced
Refrigerate? Yes.
Cold smoking is a drying-and-flavoring step performed at low temperatures. Once something is sliced and packaged, the protective benefit of being whole disappears. If I open a commercial pack, I reseal and refrigerate promptly and plan to use it within a week or so, depending on how it looks and smells and what the pack suggests.
Cold-Smoked Meat — Whole / Homemade
Refrigerate? Yes — or a consistently cool place can be fine for well-dried, intact pieces.
Whole, well-dried slabs (speck-style pieces, cold-smoked pancetta, or whole salmon fillets that have lost a good amount of moisture) are more robust. I still prefer refrigeration for long holds, especially for vacuum-packed chunks; but if I’m eating through a piece steadily and it’s cool, I’ll keep it wrapped, out of light, and slice only what I need.
Hot-Smoked Meat (Bacon, Chicken, Fish)
Refrigerate? Yes (these are cooked).
Hot smoking cooks the meat. I treat it like any cooked product: refrigerate promptly, portion if needed, and freeze for more extended storage. Once opened or cooked at home, I aim to use it within 7–10 days, or freeze portions to avoid waste.
Biltong and Jerky
Refrigerate? Generally, no (if properly dried).
Biltong and jerky are dried until moisture is low enough that bacteria can’t thrive. That’s why they’re such reliable travel or hiking foods. I don’t refrigerate mine unless it’s a softer style or not fully dried. In that case, refrigeration can help slow additional drying or spoilage.
If you’re buying commercial jerky, you’ll notice best-before dates and “consume within X days” once opened. My own homemade biltong has lasted weeks stored in a paper bag, and it just gets chewier with time. For an official angle, here’s USDA guidance on jerky storage.
Dry-Cured Salami (Whole vs Sliced)
Refrigerate? Whole: A cool place can be fine. Sliced: Yes.
Whole salami can be hung in a cool place (under 16 °C / 60 °F) and will continue to slowly dry. I often keep mine in the fridge if I want it to dry quicker in a slightly more humid environment. Once cut, salami exposes more surface to oxygen and needs refrigeration to avoid spoilage.
Here’s a more detailed breakdown I wrote on how long whole vs cut salami lasts, if you want specifics by style. Generally, I find whole pieces last months, while sliced salami lasts a couple of weeks in an airtight container.
Whole-Muscle Salumi (Prosciutto, Parma, Lonza, Bresaola)
Refrigerate? Whole: cool place is fine. Sliced: Yes.
Whole legs of prosciutto or lonza are designed to be preserved. In Italy or Spain, they’re often stored at room temperature in cool, dark cellars. Once sliced, though, I keep everything in the fridge and use it within a week or two for best flavor.
If you’re planning a spread, I built a charcuterie per-person calculator to help decide how much prosciutto or bresaola to slice in advance. Keeping the bulk intact is always the best way to protect aroma and texture.
Want to dive deeper into what cured meat really means and why it keeps without cooking? See my guide on what cured meat means and how it works. It also explains how salt and drying create an inhospitable environment for harmful bacteria.
As an external resource, I also recommend reading this quick guide on how to store a prosciutto leg at Eataly. It shows the traditional way Italians manage a full leg once it’s mounted on the slicer at home.
Pâté, Rillettes, and Confit (Fat Preservation)
Refrigerate? Yes.
Most pâtés and rillettes you buy are sealed with a layer of fat or butter to block oxygen. Once that seal is intact, they last a while. As soon as it’s broken, I find that they only last about a week before the flavor fades and the texture changes.
Confit, such as duck legs cooked and stored under their own fat, can last longer — I’ve kept wild duck confit for two to three weeks in the fridge, provided the fat layer fully covers the meat in the jar. Always keep these airtight and cold.
Ham (Whole or Cut)
Refrigerate? Yes — wrap in a damp cloth or ham bag, cut in an airtight container.
Country ham and bone-in hams have been salted and smoked, so they last well. A ham bag helps stop them drying out too quickly in the fridge. I don’t own a bag, so I simply use a slightly damp tea towel, which does the job just as well.
Sliced ham is more delicate — I put mine into airtight containers and aim to finish within a week. Otherwise, it develops that slightly “off” texture and aroma that tells me it’s past its best.
Fridges Came Long After Cured Meat
It’s worth remembering that most dry-cured and cold-smoked meats were invented centuries before refrigerators. Sailors carried them on long voyages as a stable protein source, and villages hung them in cool spaces for months at a time. Salt, smoke, and drying were the “technology” that kept meat safe.
What has changed is commercial processing. Some supermarket bacon, for example, is injected with water to increase weight, which explains the puddle in the pan when it fries. Traditional dry curing doesn’t have that problem — the salt draws out moisture instead of adding it back in.
FAQs on Refrigerating Cured Meat
How should I store sliced dry-cured meats to maintain freshness?
Store sliced dry-cured meats in butcher paper or an airtight container. Keep in the fridge once the package is opened. They spoil faster than whole pieces, so I use them within a week or two.
Do whole dry-cured meats need refrigeration?
Whole dry-cured meats like prosciutto or salami don’t always need refrigeration if kept in a consistently cool place (below 18–20°C / 64–68°F). Still, refrigeration slows drying and extends freshness, especially for vacuum-packed chunks.
What’s the best way to store hot-smoked meats like bacon or salmon?
Hot-smoked meats are cooked and always need refrigeration. Once opened, they last about 7–10 days. Freezing is a good option if you want longer storage.
How long does biltong or jerky last without refrigeration?
Biltong and jerky are dried to the point they don’t need refrigeration. I’ve kept mine for weeks in paper bags. If you want to slow additional drying, refrigerate them in a container.
What’s the safest way to store whole prosciutto or Parma ham?
Keep whole prosciutto or Parma in a cool place away from light. Once sliced, refrigerate the cut portion and wrap well to protect flavor. For a traditional approach, see guides on how Italians manage a leg mounted on the slicer.
If you’ve got your own storage tricks or questions about keeping cured meats fresh, drop a comment below — I’d love to hear how you handle yours.
Tom Mueller
For decades, immersed in studying, working, learning, and teaching the craft of meat curing, sharing the passion and showcasing the world of charcuterie and smoked meat. Read More