There are two major types of chorizo: MExican and Spanish. Mexican is a fresh sausage and must be refrigerated. If the Spanish is dry cured with nitrates it is stable at room temp. The cured salamis: sopressata, genoa
, pepperoni, have lasted a year at my farm shop temps....50 -80 F, but the fat can separate.
was used to cure these products, but nitrates have been used for a long time. Most progressive salami makers still use nitrates for curing, because they inhibit the growth of botulism...bad news, and just make a better product. Big muscles like hams, if properly handled, cure well with salt
only. I use salt only on my guanciale, pancetta, bacon and hams because they use large muscles. Salamis are made from pork trim, and ground, and are aged at higher temps and humidity often, creating very good conditions for bacterial growth. This is why we use nitrates, and they are safe to carry around in the bilge
for a year, if you start with a properly cured product.
Nitrates are not allowed in organic production, or in stores like Whole Foods, so applegate farms and other brands of uncured bacon or salami, use celery root powder or juice - which are high in nitrates. So are other veggies.. Same stuff, but harder to be precise with the amount of nitrate in your cure, which doesn't make much sense if the idea is to avoid nitrates. Purely marketing
. Nitrates produce nitrosamines (believed to be carcinogen) when exposed to high heat, ie: bacon, which is why I make it without nitrate. Bacon with nitrate tastes way better, so when I do make it with nitrate for myself, I cook it low and slow, which is how decent pork belly should be cooked no matter what.
Get some nice salamis and vacuum seal them. If I were buying
salami I would buy the best I could find (or make it), since it is not something you eat a lot of, but rather something you eat a few ounces of with bread, crackers, sandwiches cheese, fruit. Not that I'm telling you how to enjoy your cured meats, but that's how I use them.
Online you can find good salamis from Framani, Laquercia, or Fatted CAlf. Then there's Europe
, where they've done this for a while
MAybe you can find a local deli or salami maker, or even some stuff in the grocery you like. Just try them out and get the ones you like. My mouth is watering right now thinking about good salumi with peppercorns, garlic, wine. Snack time.
Sorry for all the shop talk, but now you know some of the ones that do well without refrigeration.