You bought a whole leg of prosciutto in a specialty store and you wonder if it should be put directly in the refrigerator or if you can hang it like it was hanging in the store. Next to the bag is a package of sliced prosciutto. Same shopping trip, two very different responses.
Should the prosciutto be refrigerated?
Short answer: A whole leg of uncut prosciutto crudo does not require refrigeration if stored at a consistent temperature of 55 to 65 degrees Fahrenheit, which is traditionally stored in Italy and specialty stores. Once cut, or if you’ve sliced prosciutto from a package or at the deli counter, it should be refrigerated at all times. Prosciutto cotto (the cooked variety) should always be chilled.
For more information on deli meat storage, see Food storage guide.
To take the keys
- Whole Uncut Leg: Cool, dry place at 55 to 65°F (no refrigeration required)
- Whole leg of crudo after first cut: cool; wrap the cut face in breathable cloth or butcher paper
- Prepackaged sliced prosciutto, unopened: refrigerate; lasts until the use-by date
- Prepackaged sliced prosciutto, opened: Refrigerate; use within 3 to 5 days
- Deli-counter sliced prosciutto: chilled; use within 2 to 3 days
- Prosciutto cotto: always in the refrigerator; use within 3 to 5 days after opening
Should a Whole Prosciutto Crudo Leg Be Refrigerated?
No, not before cutting. Prosciutto crudo leg is a whole and fully cured product that does not need to be refrigerated when stored at the right temperature. The traditional storage method, still used in Italian salumeria and specialty shops, is to hang the leg in a cool, well-ventilated area at a consistent 55 to 65 degrees Fahrenheit (13 to 18 degrees Celsius). At this temperature range, salt-cured, air-dried leg can be safely stored for 6 to 12 months without refrigeration.
Most home environments do not consistently offer this temperature range, so whole leg cooling is the most practical option for most people. A refrigerator set at 40 degrees Fahrenheit is colder than ideal, but it keeps the leg safe, compared to room temperature storage where the cold can solidify the lard and dull the flavor a bit. If your home has a cool cellar, basement, or pantry between 55 and 65 degrees, that’s a better storage environment.
The keyword is whole and uncut. After the first leg cut, the exposed surface should be wrapped and cooled. The cut face is exposed to air and bacteria and no longer protects intact dry skin.
Should sliced prosciutto be refrigerated?
Yes, always. Prepackaged sliced prosciutto and deli-counter sliced prosciutto should be refrigerated at all times. Thanks to the vacuum sealing of commercial containers, sliced prosciutto can last unopened in the refrigerator for months. Once the seal is broken, use within 3 to 5 days. Deli-counter sliced prosciutto crudo, the freshest and most perishable form, must be used within 2 to 3 days of purchase under the direction of the Tasting Table according to the cured meat specialists.
Does Prosciutto Cotto need to be refrigerated?
Yes, always and without exception. Prosciutto cotto is a prepared delicacy. It does not have stable shelves. It should be refrigerated from the moment of purchase, whether opened or not, and used within 3 to 5 days after opening. If you’re not sure whether the prosciutto in your fridge is crudo or cotto, the color and texture tell you right away: crudo is translucent, deep ruby red or pink and paper-thin, with distinct white ribbons of fat. Cotto is pale pink, opaque and uniform in texture, with a milder flavor and no distinct streaks of fat.
How to store each type of prosciutto
Whole Prosciutto Crudo Leg (uncut)
- Hang or store in a cool, well-ventilated place between 55 and 65 degrees Fahrenheit.
- Keep away from sunlight, heat sources and high humidity.
- If storing in the refrigerator, wrap in breathable cloth or butcher paper, not cling wrap. The skin needs air flow.
- Do not freeze Freezing damages the fat structure and irreversibly destroys the texture.
Whole Prosciutto Crudo Leg (after first trimming)
- Immediately cover the cut face with a thin layer of the trimmed fat, then wrap in breathable cloth or butcher paper.
- Cool on a lower indoor shelf to 40 degrees Fahrenheit or below.
- Use within 2 to 3 months of first cutting.
- Then before using, cut a thin slice from the cut face to reveal the fresh flesh underneath.
Prepackaged and sliced Deli-Counter Prosciutto
- Keep refrigerated at all times, open or unopened.
- After opening, place slices between parchment paper in an airtight container, or seal the original container as tightly as possible.
- Store on an indoor shelf away from raw meat.
- Opened prepackaged: use within 3 to 5 days. Deli-counter slices: use within 2 to 3 days.
- Do not leave the prosciutto slices at room temperature for more than 2 hours.
See also
Recipes that use prosciutto
Working on sliced prosciutto before you fire it up? It’s great covered in one pasture table with melon, figs and cheese. Beyond the board, pick up asparagus spears or breadsticks, top pizza right out of the oven, or fold into pasta with peas and cream. Prosciutto cotto works well layered on warm sandwiches or folded into eggs. For USDA storage guidelines for cured and cooked meats, see USDA FSIS Sausage and Food Safety Page.
Prosciutto storage FAQs
FAQ: Can prosciutto be left out at room temperature?
A whole leg of uncut prosciutto crudo stored at a consistent 55 to 65 degrees Fahrenheit is fine at room temperature. Once cut or sliced, the USDA’s 2-hour rule applies: sliced prosciutto left at room temperature for more than 2 hours should be discarded. On a warm day above 90 degrees Fahrenheit, that window drops to an hour. The room temperature is good for a short time during meal service. Prolonged storage of sliced prosciutto at room temperature is not.
Frequently Asked Questions: Why is prosciutto sold unchilled in some stores?
Whole legs of prosciutto crudo are displayed and sold unchilled in specialty delis and Italian stores, as whole, uncut leg is stable at cool room temperature. This is the traditional and correct storage method for a whole leg. When the shop cuts you at the counter, the clock starts and the slices must be chilled. If you buy sliced prosciutto that has been displayed unrefrigerated at room temperature, use it the same day.
FAQ: How long does prosciutto last after opening?
Prepackaged sliced prosciutto: 3 to 5 days after opening. Deli-counter slices: 2 to 3 days. Whole leg after first cut: 2 to 3 months, if the cut face is properly wrapped and chilled. For a full breakdown of shelf life for all types of prosciutto, plus signs of spoilage, see prosciutto goes bad.
Further reading
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