All About Cured meats
Your complete guide to cured meats - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cured meats Last?
Storage times and freshness tips for cured meats in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened, vacuum-sealed/pre-packaged (fridge)2-4 weeks past 'best by' date (if sealed and refrigerated), or as per package instructions
Signs of Spoilage
Bloated or swollen packaging (indicating gas production from bacteria), off-odors upon opening (sour, ammonia-like, strong rancid), discoloration (green, grey, brown spots), sliminess.
How to Check
Visually check for any signs of package swelling. Upon opening, take a cautious sniff for any unpleasant, sharp, or unusual odors. Look for changes in color or texture, such as a slimy film.
Storage Tips
Always adhere to 'use by' or 'best by' dates for unopened packages. Keep consistently refrigerated at 4°C (40°F) or below.
unopened, whole dry-cured (pantry/room temperature)6-12 months, or as per 'best by' date on packaging
Signs of Spoilage
Excessive hardening and dryness, a strong rancid or sour smell, unusual fuzzy or brightly colored mold (beyond typical benign white mold on natural casings), sliminess.
How to Check
Visually inspect for any mold that is not white or grey, or appears fuzzy/slimy. Smell for off-odors like sourness or rancidity. Touch for unusual stickiness or sliminess.
Storage Tips
White powdery mold on the casing of some dry-cured products is often normal and can be wiped off. Avoid direct sunlight or high humidity. Once cut, these items should be refrigerated.
opened (fridge)Sliced hard dry-cured: 3-4 weeks; Softer cured (e.g., sliced ham, bacon): 5-7 days
Signs of Spoilage
Slimy or sticky texture, strong sour/off-odor (ammonia-like, rancid, yeasty), discoloration (green, grey, black spots, or dullness), fuzzy or colorful mold (not benign white/grey mold on natural casings).
How to Check
Visually inspect for any mold growth, discoloration, or a slimy film. Perform a smell test: a strong, unpleasant odor is a clear sign of spoilage. Touch the surface for stickiness or sliminess.
Storage Tips
Wrap tightly in plastic wrap, foil, or store in an airtight container to minimize exposure to air and prevent drying out or absorbing odors. For whole dry-cured items, cover the cut surface with plastic wrap.
freezer1-2 months for optimal quality; up to 6 months for safety (quality may degrade)
Signs of Spoilage
While generally safe indefinitely when frozen, quality can degrade. Signs include excessive freezer burn (dry, discolored patches), which indicates loss of moisture and flavor.
How to Check
Visually inspect for large areas of freezer burn. After thawing, check for unusual dryness or crumbly texture that might affect palatability.
Storage Tips
Wrap tightly in freezer-safe plastic wrap, then foil, or use a vacuum sealer to prevent freezer burn. Label with the date. Thaw in the refrigerator, and consume within a few days of thawing. Freezing can slightly alter texture.