How should I store speck?
How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc
Best Answer
You find that storing in the fridge is going to give you the longest life span. Hanging will keep keep the process of drying out continuing , which will intensify the flavour but will eventually become jerky texture. Wrapping will keep a little moisture in longer. If you do keep it for a period of time , you will develop a white mould which I will just cut of as it is just surface . The curing has stopped the pork breaking down . When I travelled through Spain , all of the city markets would have whole pieces of prosciutto hanging from there stalls that where covered in a fat that was covered in a green mould. When they needed a new piece they cut the mould and fat off and would start slicing for the customers ( some up there for over a year). I think the fridge is safer.
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Do you cut the rind off speck?
First cut a 3 cm thick piece of the ham or speck piece and remove the pork rind from the piece of smoked ham. Those who prefer a more mild taste can remove the spicy crust as well - if it stays on the speck will taste spicier and more intense. As far as possible, try to cut perpendicular to the grain.How long does open speck last?
How To Keep It Fresh. Vacuum packed speck will last for months. Once it is opened, it lasts for one day wrapped in food-grade paper and kept refrigerated.Can you freeze sliced speck?
If you freeze sliceds then sandwich the slices between some baking parchment and wrap tightly in a double layer of clingfilm and either seal in a bag or wrap in foil, as above. Again freeze in portion sizes. In this form it is best if used within one month.Does speck need to be refrigerated?
If vacuum packed, the speck can be stored in a cool dark place or in a refrigerator for many weeks without an adverse effect on quality. It is important to remove the vacuum packaging at least one hour before removing: The speck should air out at room temperature so that its full aroma can unfold.Dove nasce lo SPECK
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