The idea was to cut them as needed on my meat slicer and enjoy piles of fresh charcuterie. However I find cleaning the meat slicer each time a real pain so I've gone ahead and sliced everything into the appropriate cuts. I've then packed the meats into separate vacuum bags. Each one weighs about 200g.
The salamis were about 3 months opened at the point where I sliced them, and in good condition. I was wondering what people thought would be the best way to store them? I was thinking of freezing them in the vacuum bags but wasn't sure how well they would freeze.
Anyone have any practical experience or tips?
Edited by joesan, 02 June 2010 - 04:16 AM.