Speck & Wurst

Storage recommendations for our specialties

Our products are traditionally manufactured and require proper storage to optimally preserve their quality and taste.

Packaged products

Bacon and raw, air-dried sausages should be stored in a cool place. A refrigerator is possible, but not essential.
After opening the packaging, we recommend wrapping the products in paper, a tea towel, or another breathable material and then storing them in the refrigerator or in a dry, airy place . Freezing
is also perfectly fine.

Please avoid plastic wrapping.

Do not use cling film or aluminum foil . These do not allow air circulation, but the products need to "breathe" to maintain their quality.

Natural ripening

A white or slightly greenish layer may appear on these specialties.
This is not a sign of spoilage , but a natural part of the ripening process – similar to the mold that forms on salami.
Salt crystals that form on the surface are also completely harmless. The layers can simply be brushed, washed, or cut off .

If stored correctly, these products have a very long shelf life , sometimes even for years.

Notice regarding damaged vacuum packaging

If packaging has become airtight or damaged, the product must be removed from the film immediately and stored as described above.
If it remains in the damp environment of the damaged packaging, mold can develop.

Optimal taste experience

We recommend bringing the products to a temperature of 15–17 °C before consumption . Within this range, they develop their full aroma.