You bought a whole prosciutto leg from a specialty shop and are wondering whether it needs to go straight in the fridge or can hang in your pantry like it was hanging at the store. Next to it in the bag is a package of sliced prosciutto from the deli counter. Same shopping trip, two very different answers.
Does prosciutto need to be refrigerated?
The short answer: A whole, uncut prosciutto crudo leg does not require refrigeration if stored at a consistent cool temperature between 55 and 65 degrees Fahrenheit, which is how it is traditionally stored in Italy and in specialty shops. Once cut, or if you have sliced prosciutto from a package or the deli counter, refrigeration is required at all times. Prosciutto cotto (the cooked variety) must always be refrigerated.
For more on deli meat storage, see the Food Storage Guide.
Key Takeaways
Whole uncut crudo leg: cool, dry place at 55 to 65°F (no refrigerator required)
Whole crudo leg after first cut: refrigerate; wrap cut face in breathable cloth or butcher paper
Pre-packaged sliced prosciutto, unopened: refrigerate; lasts until use-by date
Pre-packaged sliced prosciutto, opened: refrigerate; use within 3 to 5 days
Deli-counter sliced prosciutto: refrigerate; use within 2 to 3 days
Prosciutto cotto: always refrigerate; use within 3 to 5 days of opening
Does a Whole Prosciutto Crudo Leg Need to Be Refrigerated?
No, not before cutting. A whole, intact prosciutto crudo leg is a shelf-stable cured product that does not require refrigeration when stored at the right temperature. The traditional storage method, still used in Italian salumerie and specialty shops, is to hang the leg in a cool, well-ventilated space at a consistent 55 to 65 degrees Fahrenheit (13 to 18 degrees Celsius). At this temperature range, the salt-cured and air-dried leg can be stored safely for 6 to 12 months without refrigeration.
Most home environments do not offer this temperature range consistently, which is why refrigerating a whole leg is the more practical choice for most people. A refrigerator set to 40 degrees Fahrenheit is colder than ideal but keeps the leg safe, though the cold can firm up the fat and slightly dull the flavor compared to room-temperature storage. If your home has a cool cellar, basement, or pantry that stays consistently in the 55 to 65 degree range, that is actually the better storage environment.
The key word throughout is whole and uncut. Once you make the first cut into the leg, the exposed surface must be wrapped and refrigerated. The cut face is now exposed to air and bacteria and no longer has the protection of the intact dried rind.
Does Sliced Prosciutto Need to Be Refrigerated?
Yes, always. Pre-packaged sliced prosciutto and deli-counter sliced prosciutto must be kept refrigerated at all times. The vacuum seal on commercial packaging allows sliced prosciutto to last months unopened in the refrigerator. Once that seal is broken, use within 3 to 5 days. Deli-counter sliced prosciutto crudo, t
