CHARCUTERIE - How should it be stored and displayed

Charcuterie Displayed at Ambient Temperatures

One common complaint that I hear from retailers of fermented and air dried meats is that when their local food safety officer pops his head in, he expects to see such products under chilled temperature control.

However, when visiting the continent it is typical to see such products displayed openly at ambient temperatures and nobody seems to bat an eyelid.

Are there different laws across Europe you might wonder. Well there are a few exceptions but generally speaking food safety law is pretty standard across the continent and is formulated by the EU commission with the intention of creating a level playing field for trade. 

Fermented and air dried meats are not native to the UK and therein lies the problem.

In countries where Charcuterie has been traditionally made for centuries, there is a deeper understanding of the physical and chemical qualities that result in a safe product.

Fermented meats such as salamis have a very low pH, creating an acidic environment within which pathogenic bacteria find it it hard to survive and grow. Salamis are also dried to some extent and this further inhibits the growth of bacteria as there is very little water available, and without an adequate supply of water bacteria cannot multiply.

Similarly, air dried meats such as Serrano or Prosciutto hams contain high levels of salt and have  minimal amounts of water available to promote the growth of pathogens.

In reality, the safety of these products rely heavily on dryness and the use of refrigerated storage might compromise safety, especially if condensation were to form on the surface of the meats. 

Generally speaking, most continental style air dried and fermented meats do not support the growth of pathogenic bacteria and this is why it is safe to store and display them at ambient temperatures.

Further information on artisan food safety is available here 
http://www.amazon.co.uk/kindle/dp/B00K34H650/ref=rdr_kindle_ext_eos_detail … … … … … … …