You bought a whole leg of prosciutto from a specialty store and are wondering if it should go straight to the refrigerator or if it can hang in your pantry as if it were hanging in the store. Next to it in the bag is a package of prosciutto slices from the deli counter. Same shopping trip, two very different answers.
Should prosciutto be refrigerated?
The short answer: A whole, uncut leg of prosciutto crudo does not require refrigeration if stored at a constant cool temperature between 55 and 65 degrees Fahrenheit, as it is traditionally stored in Italy and specialty stores. Once cut, or if you have sliced prosciutto from a package or at the deli counter, refrigeration is required at all times. Prosciutto cotto (the cooked variety) should always be refrigerated.
To learn more about storing cold cuts, see Food Storage Guide.
Key takeaways
Whole uncut crudo leg: cool, dry place between 55 and 65°F (no refrigerator required) Whole crudo leg after the first cut: refrigerate; wrap the cut face in a breathable cloth or butcher paper Prepackaged, unopened sliced prosciutto: refrigerate; lasts until the use-by date Prepackaged sliced prosciutto, opened: refrigerate; use within 3 to 5 days Sliced prosciutto at the deli counter: refrigerate; use within 2 to 3 days Prosciutto cotto: always refrigerate; use within 3 to 5 days after opening Should a whole leg of prosciutto crudo be refrigerated? No, not before cutting. A whole, intact leg of prosciutto crudo is a shelf-stable dried product that does not require refrigeration when stored at the correct temperature. The traditional storage method, still used in Italian saltworks and specialty stores, involves hanging the leg in a cool, well-ventilated space at a constant temperature of 55 to 65 degrees Fahrenheit (13 to 18 degrees Celsius). At this temperature range, salted, air-dried thigh can be safely stored for 6 to 12 months without refrigeration.
Most home environments do not routinely offer this temperature range, so refrigerating a whole leg is the most practical choice for most people. A refrigerator set at 40 degrees Fahrenheit is colder than ideal but protects the leg, although the cold can firm up the fat and dull the flavor slightly compared to storing at room temperature. If your home has a cool cellar, basement, or pantry that stays consistently between 55 and 65 degrees, that’s actually the best storage environment.
The key word throughout is whole and uncut. Once you have made the first cut in the leg, the exposed surface should be wrapped and refrigerated. The cut side is now exposed to air and bacteria and no longer has the protection of the intact dried rind.
Should sliced prosciutto be refrigerated? Yes, always. Prepackaged sliced prosciutto and sliced prosciutto from the deli counter should be kept refrigerated at all times. The vacuum seal on commercial packages allows sliced prosciutto to last for months unopened in the refrigerator. Once this seal is broken, use it within 3-5 days. Deli counter-sliced prosciutto crudo, the freshest and most perishable form, should be used within 2 to 3 days of purchase, as recommended by the deli specialists’ tasting table.
Should prosciutto Cotto be refrigerated? Yes, always and without exception. Prosciutto cotto is a cooked charcuterie product. It has no conservation stage. It should be refrigerated upon purchase, opened or unopened, and consumed within 3 to 5 days of opening. If you’re not sure whether the prosciutto in your refrigerator is crudo or cotto, the color and texture tell you immediately: Crudo is translucent, dark 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 fat streaks.
How to Store Each Type of Prosciutto Whole leg of prosciutto crudo (uncut)
Hang or store between 55 and 65 degrees Fahrenheit in a cool, well-ventilated space. Keep away from direct sunlight, heat sources and high humidity. If you store it in the refrigerator, wrap it in a breathable cloth or butcher paper, not in waterproof plastic. The crust needs air. Do not freeze. Freezing damages the structure of fats and destroys the texture irreversibly. Whole leg of prosciutto crudo (after the first cut)
Immediately cover the cut face with a thin layer of fat that has been cut off, then wrap it in a breathable cloth or butcher paper. Refrigerate on an indoor shelf below 40 degrees Fahrenheit or lower. Use within 2 to 3 months following the first cut. Before each subsequent use, cut a thin slice from the cut side to expose the fresh meat underneath. Pre-packaged sliced prosciutto and at the deli counter
Store in the refrigerator at all times, opened or unopened. After opening, layer the slices between sheets of parchment paper in an airtight container or reseal the original packaging as tightly as possible. Store on an indoor shelf away from raw meat. Pre-packaged opened: use within 3 to 5 days. Counter-sliced cold cuts: use within 2 to 3 days. Do not leave sliced prosciutto at room temperature for more than 2 hours. See also
Prosciutto Recipes Working on sliced prosciutto before it turns? It looks great draped over a grazing board with melon, figs and cheese. Beyond the boards, wrap it around asparagus spears or breadsticks, layer it on pizza straight out of the oven, or incorporate it into pasta with peas and cream. Prosciutto cotto works well layered in hot sandwiches or folded into eggs. For USDA tips on storing cured and cooked deli meats, see USDA FSIS Sausage and Food Safety Page.
Prosciutto Storage FAQ FAQ: Can prosciutto be left at room temperature?
A whole, uncut leg of prosciutto crudo, stored at a constant temperature of 55 to 65 degrees Fahrenheit, is suitable at room temperature. Once cut or sliced, the USDA 2-hour rule applies: any sliced prosciutto left at room temperature for more than 2 hours should be discarded. On a hot day above 90 degrees Fahrenheit, this window drops to 1 hour. Room temperature for a short period during a meal service is acceptable. Prolonged storage at room temperature of sliced prosciutto is not.
FAQ: Why is prosciutto sold unrefrigerated in some stores?
Whole legs of prosciutto crudo are displayed and sold unrefrigerated in specialty delicatessens and Italian stores because the intact, uncut leg will be stored at cool room temperature. This is the traditional and correct storage method for a whole leg. Once the store slices them for you at the counter, the clock starts and the slices need to be refrigerated. If you ever buy sliced prosciutto exposed 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. Sliced cold meats on the counter: 2 to 3 days. Whole leg after the first cut: 2 to 3 months if the cut side is properly packaged and refrigerated. For the complete shelf life of all types of prosciutto, as well as signs of spoilage, see does prosciutto go bad.
Further reading Does prosciutto go bad? Should salami be refrigerated? Should pepperoni be refrigerated? Food Storage Guide Better Living may earn commissions through affiliate links and may occasionally offer sponsored or partnered content. If you make a purchase through our links, we may receive a small commission at no cost to you.