Shelf Life & Storage

For Home & Retail

Shelf Life & Storage

Dry Sausage & Soppressata 
Unopened 12 months from the production date
After opening 7 days — keep wrapped and refrigerated
Serving Best at room temperature or lightly chilled. Can be cooked as a sliced topping (ex, pizza)
Guanciale
Unopened 12 months from the production date
After opening 7 days — keep wrapped and refrigerated
Cooking Must be fully cooked to 120°F before eating
Freezing Yes — slice or portion before freezing Freezer-friendly
Pancetta
Unopened 12 months from the production date
After opening 7 days — keep wrapped and refrigerated
Cooking Must be fully cooked to 120°F before eating
Freezing Yes — portion into usable amounts before freezing Freezer-friendly
About mold
White or green surface mold is completely normal. Our salami are made with active live cultures — much like yogurt — and surface mold is a natural, expected part of the traditional curing process. Simply wipe away or scrape the surface before slicing. The product inside is perfectly fine.
Normal — no concern White or green surface mold
Firm texture throughout
Clean, savory, cured aroma
Signs of spoilage — discard Unpleasant or off odor
Black mold on any surface
Slimy or soft texture
Storage tips
  • Refrigerate immediately after opening.
  • Wrap cut surfaces in butcher paper or parchment — avoid sealing tightly in plastic, which traps moisture.
  • Guanciale and pancetta must be fully cooked to an internal temperature of 120°F before eating.
  • Guanciale and pancetta can be frozen for extended storage. Slice or portion before freezing for convenience.
For Foodservice & Wholesale Partners

Shelf life and handling guidelines for deli counters and sandwich shops receiving our products whole and slicing to order. All times assume product is tightly wrapped and refrigerated between uses.

Product Unopened After opening Cooking Freezing
SalamiWhole, uncut 12 months
from production date		 7 days
wrapped & refrigerated
Not recommended
GuancialeWhole, uncut 12 months
from production date		 7 days
wrapped & refrigerated		 Cook to 120°F before serving Yes — portion first
PancettaWhole, uncut 12 months
from production date		 7 days
wrapped & refrigerated		 Cook to 120°F before serving Yes — portion first

Handling
Rotate stock — first in, first out.
  • All opened product must be wrapped and refrigerated between uses. Do not leave cut faces exposed. Pancetta can discolor in as little as a few hours uncovered.
  • Guanciale and pancetta must be fully cooked to an internal temperature of 120°F before serving.
  • Guanciale and pancetta may be frozen in portioned pieces to manage excess inventory.