On the Proper Care of Cured Meats
Upon receipt of our products, we suggest you hang them in a cool/dry location between 60 and 70 degrees F. These can hang unwrapped at room temperature or in a dry area of the refrigerator wrapped in butcher paper.
If you detect moisture, leave the product on the kitchen counter to air dry for 1-2 days. The salt we use in the curing process makes the product shelf stable and it will continue to dry and harden. Your products should last a minimum of 30 days and up to 2-3 months, depending on size.
Use a good sharp knife and slice thin (between 1/8" and 1/16") at a slight angle. For best results, learn more about buying yourself a slicing machine here.