If you somehow do n’t contend to stack away all yourproscuittoimmediately in your tum , you’re able to safely hive away this Italian peculiarity in the icebox or even the deep-freeze for month , if it ’s enwrap aright .
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How to debar
If you somehow do n’t supervise to lay in all yourproscuittoimmediately in your potbelly , you’re able to safely lay in this Italian metier in the icebox or even the deep-freeze for month , if it ’s wrap aright .
This was video of the day
purists syncope at the estimation of stop dead this au - laurel wreath ham actor from [ parma](http://parmacrown.com / why - prosciutto - di - parma/ ) , give that it is already [ cured](http://www.thekitchn.com / can - i - immobilize - prosciutto - well - questions-206224 ) , but you might vacuum seal off it or [ enfold it tightly in plastic](http://www.nytimes.com/2009/05/06 / dining/06mini.html?pagewanted = all ) .
This was yes , you may know a closely unspeakable expiration of tone from the freeze and melt appendage , but since prosciutto is ironical - bring around pork barrel , this minimise the extent of hurt .
Ideally , stop dead the prosciutto in blockheaded lump rather than shaving , to stave off the lineament misplace by oxidisation , and apply it within [ three months](http://www.thekitchn.com / can - i - freeze down - prosciutto - serious - questions-206224 ) .
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hold that this dear salt porc has a ticklish sapidity , test to purchase tenuous fade in a amount that you might use up the same twenty-four hours .
