Avoid wasting cold cuts: Expert tips on proper storage

A sandwich with cold cuts is the simplest way to make a quick breakfast or dinner. That’s why we almost always have our favourite meat slices in the fridge. Unfortunately, we often end up buying them in bulk. That’s the first step towards throwing them away. The second? Improper storage.

Not all cold cuts are created equal, and the differences in their ingredients can be significant. You can purchase really high-quality ones, but stores also sell those based on MSM (mechanically separated meat) with fillers and enhancers. Therefore, the rule "less but of better quality and from a trusted source" applies in this case. When you buy a cold cut for the first time, check the ingredients. For cardiovascular issues and overweight, choosing ones with low-fat content is best. Always check the expiry date, especially when opting for pre-packaged cold cuts.

Even the best cold cuts can spoil quickly if stored improperly, especially during hot weather. When you take them out on a platter, put them back in the refrigerator as soon as possible to avoid warming. The refrigerator temperature should be sufficiently low. The best range for cold cuts is 0-4 degrees Celsius. However, it’s not enough to just place them in a cool place.

If you buy pre-packaged cold cuts, remove the remaining slices as soon as you open the package. Covered with foil, they quickly become slimy and unappetizing as plastic accelerates the spoiling process. Transfer cold cuts to a glass container or wrap them in paper. You can also use our grandmothers' method: place them on a plate and cover them with another. Simple and eco-friendly. Any method is better than a plastic package. When you buy cold cuts in slices by weight, you can separate each slice with a sheet of baking paper. This will keep them fresh for longer.