How Long does Chorizo Last?

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How long a Chorizo lasts almost entirely depends on which type of product you buy. For instance, a whole Iberico chorizo may not last quite as long as a packed of vacuum-packed Chorizo. A lower quality Chorizo or Salchichon will also not last as long as the naturally cured Iberian versions, and therefore, will require different storage.

hanging cured meats

How long does Vacuum packed Chorizo last?

So long as you store the packets in a cool dry space out of the reach of direct sunlight, a vacuum-packed Chorizo should last approximately 90 days. While it may still be edible after this point, the flavours, textures and aromas may change for the worse.

The vacuum-packing process helps to preserve the meat by preventing oxygen from reaching the meat and changing the flavours over time. If it is exposed to air, the chorizo will dry up and become particularly horrible to eat. It is best to store your vacuum-packed Chorizo in a cool dry place, away from direct sunlight, like a cupboard.

There is no need to keep the Chorizo in a fridge as the packing will preserve the meat on its own, and eating it while it is cold will ruin the whole experience. Ideally, your Choizo or Salchichon should be swimming in its own fats, flavours and is soft to chew.

Once you have opened the packet, it is time to put it in the fridge. It should be eaten in no longer than 7 days.

How long does a Whole Chorizo Last?

A whole Chorizo will not last as long, as it is exposed much more to the elements. It is expected that a whole sausage should last between 3 to 4 weeks, and should be stored once again in a cool dry place.

After such a time, the meats will become dry, the flavours will change and the meat will eventually spoil. While a layer of white mould can be expected on the skin, green, red or black moulds are a sign that the product is off.

Can You freeze Chorizo?

This is a common question we are asked – Can you freeze Chorizo? The answer is no. It is essential that you do not freeze chorizo or any other cured meat for that matter. The process of freezing will damage the fibres in the meat and the natural bacteria that makes them so delicious. Freezing chorizo will destroy the flavours, aromas and textures that make the Iberico Chorizo with eating.

The Chorizo has its own defence against back bacteria – and that is good bacteria (like a probiotic – but tastier)