Storage & Tasting Guide — LAKOUM Halal Cured Meats

Everything you need to know to fully enjoy our premium artisanal cured meats

Optimal Storage

Vacuum-Sealed Products (Unopened)

Our vacuum-sealed products should be stored in the refrigerator between 0°C and 4°C until the Best Before Date (BBD) indicated on the packaging.

LAKOUM Tip: Place your products in the coldest part of your refrigerator, usually the bottom, for optimal preservation.

After Opening

Once the package is opened, store your products:

Dry sausages: 5 to 7 days in the refrigerator, wrapped in parchment paper or cling film
Coppa: 3 to 5 days in the refrigerator, well wrapped
Chorizos: 5 to 7 days in the refrigerator, wrapped in parchment paper

The White Bloom: A Sign of Quality

If you observe a thin white film on your sausages, do not worry! This is the natural bloom, a sign of quality artisanal curing. It is perfectly edible and testifies to the authentic character of our products.

Serving & Tasting

Ideal Temperature

To fully reveal the aromas of our artisanal cured meats:

Take your products out of the refrigerator 15 to 20 minutes before serving
Room temperature (18-20°C) allows fats to melt slightly and releases aromas
For premium products (truffle, Comté), wait up to 30 minutes

Preparation

Dry sausages:

Slice thinly (2-3mm thick) with a sharp knife
Cut diagonally for larger, more aesthetically pleasing slices
Arrange in a rosette or fan on your board

Coppa:

Already thinly sliced, ready to enjoy
Fold slices into quarters or cones for more volume
Serve directly from the packet at room temperature

Chorizos:

Slice into 5mm rounds for aperitifs
Dice for your recipes (pasta, salads)
Alternate slices in a line or circle on your platter

Recommended Quantities

Classic aperitif: 40-60g of cured meat per person
Appetizer dinner: 80-100g per person
Cheese & charcuterie platter: 60-80g per person

Frequently Asked Questions

Can I freeze my LAKOUM products?

Yes, our dry sausages can be frozen for up to 3 months. Thaw them slowly in the refrigerator 24 hours before consumption. Warning: Coppa, due to its delicate texture, does not freeze well.

How do I know if my product is still good?

Check the BBD on the packaging. After opening, trust your senses: pleasant smell, uniform color, firm texture. If in doubt, do not consume.

Why are my sausages hard?

Our dry sausages are naturally firm due to artisanal curing. Take them out 20-30 minutes before serving so they soften slightly. If you prefer them softer, store them wrapped in a damp cloth in the refrigerator.

Can I remove the sausage casing?

The natural casing of our sausages is edible and adds character. However, you can remove it if you prefer. For coppa, gently remove the outer fat if desired.

Our Expert Tips

Never discard chorizo oil – It's paprika-flavored and perfect for cooking
Use parchment paper instead of plastic film to store your sausages after opening
Prepare your platter 1 hour before your guests arrive so everything is at ideal temperature
Always accompany your cured meats with fresh bread, pickles, and olives
Vary textures: alternate dry sausages (firm) and coppa (melting)