You bought a whole Genova salami in the non-refrigerated section of a specialty store and now you’re not sure if it goes in the pantry or the refrigerator. On the counter are leftover salami slices from last night’s kennel board. Same name, completely different storage needs.
Should the salami be refrigerated?
Short answer: It depends on the type. Dry-cured whole salami, unopened, is stable and does not need to be refrigerated before opening. It can be stored in a cool, dry pantry for 6 weeks. Once cut, refrigerate and use within 3 weeks. Sliced deli salami and cooked salami should always be refrigerated. If in doubt, link the warehouse to where you bought it.
For more information on storing delicate meats and cured products, see Food storage guide.
To take the keys
- Whole dried salami, unopened: no refrigeration required; dry pantry up to 6 weeks
- Whole dry salami, after cutting: it must be cooled; use within 3 weeks
- Sliced salami (packaged or counter-sliced): always in the refrigerator; use within 3 to 5 days after opening
- Cooked salami (Mortadella, Salami Cotto): always in the refrigerator; use within 7 days of opening
- Rule: if it was sold cold, keep it cold
Does dry-cured whole salami need to be refrigerated?
No, not before opening. Whole salami is a dry-cured product. USDA FSIS classifies pepperoni and other hard or dry sausages as products that can be stored in a dry, cool pantry for up to 6 weeks without refrigeration. That’s why you’ll find whole salami hanging unrefrigerated in Italian delis, specialty grocery stores, and some ticket offices. The fermentation, salting and drying process removes enough moisture and acidity to prevent harmful bacterial growth at room temperature.
Refrigerating unopened whole salami significantly extends its shelf life. Continuously refrigerated, unopened whole salami has an indefinite shelf life according to USDA guidelines, although the best quality is within 6 months before the fat begins to oxidize and the flavor degrades.
An important note for storing dry-cured whole salami in the refrigerator: store in butcher paper or breathable beeswax instead of tightly sealed in plastic. The beneficial white Penicillium mold in the carcass needs to breathe. Tight plastic wrap traps moisture and can promote undesirable mold growth under the casing.
Does salami need to be refrigerated after cutting?
Yes, immediately. After cutting a whole dry-cured salami, the interior is exposed to air and bacteria. Refrigerate sliced salami immediately and use within 3 weeks according to USDA FSIS guidelines. Wrap the cut end first in butcher paper, then in loose plastic or in a ziplock bag with some air inside to prevent excess moisture from accumulating on the cut surface.
Does sliced delicatu salami need to be refrigerated?
Yes, always. Pre-sliced salami sold in refrigerated packages or cut in a cookbook must be cold, opened or not. The increased surface area of sliced salami is more susceptible to bacterial growth than whole products. Treat sliced salami like any other meat. Keep it at 40 degrees Fahrenheit or below. Use within 3 to 5 days after opening the package. Deli-counter sliced salami should also be used within 3 to 5 days.
Does cooked salami need to be cooled?
Yes, always. Cooked salami varieties such as Mortadella, Salami Cotto and similar products are not stable at any stage. They were cooked rather than dried, meaning they retain more moisture and have a shorter shelf life than dry varieties. Store in the refrigerator at all times. Unopened cooked salami keeps for 2 weeks in the refrigerator. After opening, use within 7 days, according to USDA guidelines for cooked sausage.
How to store each type properly
Dry whole salami (unopened)
- A cool, dry pantry away from heat and humidity. A wine cellar or lower cabinet works well.
- Do not store near the stove or in direct sunlight.
- For maximum shelf life, refrigerate in original container or wrapped in butcher paper.
- Do not seal in tight plastic. The casing mold needs airflow.
Dry whole salami (after cutting)
- The cut end should be wrapped in butcher paper or parchment first, then in a plastic or ziplock bag.
- Cool on an interior shelf, not on the door.
- Use within 3 weeks of first cutting.
- If the white trim reappears on the cut end or casing of the refrigerator, this is normal. Wash before slicing.
Slice salami and cook
- Chill at all times. Never leave it outside for more than 2 hours.
- After use, close the package tightly or transfer it to an airtight container.
- Store on an indoor shelf away from raw meat.
- Sliced salami: use within 3 to 5 days after opening.
- Cooked salami: use within 7 days after opening.
See also
Recipes that use salami
Working on sliced salami before it’s lit? It works great a pastoral or mass table with cheese, olives and bread. Beyond the board, fold into a frittata, layer on stromboli, cut into a pasta salad or use as a quick pizza that’s perfectly crispy in the oven. For complete USDA storage guidelines for dry and cooked sausage, see USDA FSIS Sausage and Food Safety Page.
Frequently asked questions: Can salami be left out overnight?
It depends on the type. A whole salami left out overnight in a cool dry environment, unopened, is fine: it’s stable. Whole cut salami or sliced or cooked salami left at room temperature overnight should be discarded. The USDA 2-hour rule applies: once opened or cut, salami left at room temperature for more than 2 hours is not edible regardless of how it looks or smells.
Frequently asked questions: Why are some salamis sold unrefrigerated?
Dry cured whole salami is stable because the fermentation, salt curing and drying process removes enough moisture to prevent bacterial growth at room temperature. The water activity of properly dried salami is low enough that most harmful bacteria cannot thrive. Once the casing is cut or the vacuum seal is broken, this protection ends and cooling is required. For a full explanation of how the curing process works, see the salami goes bad.
Frequently asked questions: Should the salami be cooled before opening, if bought in the refrigerator?
yes If the salami was sold from the fridge, keep it in the fridge. Dry-cured whole salami is sold in the refrigerator because it is preferred by the retailer or less drying. Simple rule: match the warehouse with where you bought it. Refrigerated sections mean keeping them cold. Keeping non-refrigerated pantry shelves at room temperature means they are fine until opened.
Further reading
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