What kinds of gourmet deli / lunch meat freeze well?
April 10th, 2009 | 
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Inuinuluver asked:
I just returned from Europe and began to enjoy gourmet lunch / deli meats like various types of Italian salumi and headcheese. I no longer live in a location that is close to gourment deli markets. Therefore, each time I visit a European gourmet supermarket with a real deli counter, I have to buy a lot of various kinds of gourmet deli meats. Inevitably, I have to freeze some of these purchases. Can somebody tell me which types of deli meats freeze well and which don’t? Thank you very much.
I just returned from Europe and began to enjoy gourmet lunch / deli meats like various types of Italian salumi and headcheese. I no longer live in a location that is close to gourment deli markets. Therefore, each time I visit a European gourmet supermarket with a real deli counter, I have to buy a lot of various kinds of gourmet deli meats. Inevitably, I have to freeze some of these purchases. Can somebody tell me which types of deli meats freeze well and which don’t? Thank you very much.
Posted in Other - Food & Drink | 
Tags: Deli Lunch, Deli Meats, Europe, Gourmet Deli, Gourmet Lunch, Gourmet Meat, Gourmet Meats, Gourmet Supermarket, Lot, Lunch Meat, Salumi
Actually, the higher fat content — the better the meat freezes, so, for example mortadella and salami’s freeze with very good results. I have had good luck freezing most salumi, though the results depend on how much air and moisture the meats will be exposed to, and how they are brought back to temperature. So packing the meat well in butcher paper, then in plastic wrap or a freezer bag, then I squeeze all the air out of the bag, and always double bag it. You may not have as good luck with the thin sliced prosciutto, it tends to soften and stick together – so you can pack the cut prosciutto in one single layer and that will help. I have some sliced lomo, and bresaola that has been packed well and frozen for 4 mos — and it still seems just fine!
I have frozen thin sliced ham and turkey and roast beef, wrapped really well to prevent freezer burn. Oh yeah – I have also frozen pepperoni.
Thaw it out in the refrigerator overnight when you want to use it.
Get some of the freezer bags from ziploc and the glad sticky wrap.
First wrap the meat in the sticky wrap where it has no air bubbles. Then drop it into the freezer bag and pop it in the freezer. I kept mine frozen for about five weeks.
(I came across a buy one get free deal that was just too good, and tried this – figuring it was better than losing it.)