Safe Charcuterie, or How to Not Make People Sick at Parties
Generally, we keep meat in the fridge to keep it safe from bacteria and spoilage. But, at the same time, you can purchase salamis in the non-refrigerated section of the grocery store, delis will have legs of prosciutto hanging out in the open, and sometimes a charcuterie board is left on the table for hours. When we source ‘better’ charcuterie, it’s been made without unnecessary stabilizers or preservatives and we want to be able to enjoy every last bite safely.
How is a conscientious, food-safety concerned board artist supposed to store their meats?? And how long can you leave that charcuterie board out on the table??
Safe Storage of Charcuterie
The safe storage guidance for items on a charcuterie board varies depending on what the item is and how it was prepared. Once you understand the two basic ways charcuterie items are prepared, determining whether or not you need the fridge becomes much easier.
Dry-Cured Meats
Many items on a charcuterie board, including prosciutto, country ham, lomo, and many varieties of salami, are dry-cured. This means they were cured and then hung to dry in a highly temperature and humidity controlled environment. During the drying process, good bacteria growth is encouraged and dangerous bacteria is prevented from growing. The final dried products are safe to eat and shelf stable.
This means you can store any whole small dried salamis out of the fridge. Common items you might see in this category are finocchiona, saucisson sec, or small sopressata. Whole large salamis and dried whole muscles like prosciutto or coppa can also be left unrefrigerated until they are sliced. The slices should go in the fridge wrapped in their original package or plastic wrap so that they don’t dry out.
Cooked Meats
The other category of items on a charcuterie board is cooked meats. This includes pâtés, terrines, mousses, or rillettes. It also encompasses cooked sausages like mortadella or smoked kielbasa, and cooked whole muscles such as capicola, roast beef, or pastrami. All of these meats are safe to eat because they have been fully cooked via roasting, baking, sous viding, or smoking, but they are not shelf stable. Store cooked charcuterie items in the fridge until you’re ready to serve them.
Serving Charcuterie Safely
When it comes to leaving your masterpiece of a board out at room temperature, the general rules for food safety apply:
Don’t leave the meats and cheeses out for more than two hours to keep them in the safe temperature zone (1).
Don’t leave a charcuterie board in direct sunlight. Place it in the shade, or serve it indoors.
If you’re having a long party, make multiple smaller boards and keep the backups refrigerated instead of preparing a giant grazing table.
Don’t let confusion over temperature and charcuterie prevent you from becoming an expert board builder. Remember to check whether an item is dried or cooked, and when in doubt keep it in the fridge.
For even more helpful charcuterie tips and tricks, and guidance on how to source meats that align with your values, check out our new Charcuterie Class!
Sources:
USDA, “ "Danger Zone" (40 °F - 140 °F),” June 28, 2017, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f
