shelf life of sliced mortadella and capicola

[grasswire]

On New Years Day I made muffaletta, and bought too much mortadella and capicola. (The sopprasetta is gone -- yum.) I bought them at a fine store that makes its own sausages. Any idea what the shelf life is for the leftovers?

[Gormy Cuss]

1. The general guideline is 3 to 5 days for an opened package.

I'd say it's time to eat up the coppa.

I don't care for mortadella so I'd never advised anyone to eat it under any circumstance. :-)

[grasswire]

3. I actually don't like either one very well

Too much greasy mouth feel. But I made the muffaletta for guests and wanted it to be pretty traditional. I did like making and eating the olive salad that goes inside!

[The empressof all]

2. I just used some cappicola

I sliced it up and added it to the crockpot with some boneless breasts and a can of rotel. It added great flavor and spice to the dish

[Stinky The Clown]

4. In the Stinky household, maybe an hour

Anywhere else, no more than a week. It may be around the bend already.

[mtnester]

6. A whole hour?

lightweight

:)

Oh the brevity in here is refreshing...I am hiding out from GD and GDP for a bit.

I am also a liar...right back out I go :)....

[Stinky The Clown]

7. Lotta rough housin' goin' on in them fora.

Buncha crazies post over there. Crazies I tell ya!

[mtnester]

8. I need finger pointing emoticon

see ya out there!

[grasswire]

5. well, I called the meatman himself

...and asked. He says because they are both cured, at least a week. So I'll feed the teenagers fat sandwiches for snacks after choir practice tonight, and then use the hint of chopping the rest and adding to a stew or soup.

Thanks, everyone.

[grasswire]

9. the result

I started with good chicken stock, and added the following:

6 oz salami made with red wine, chunked
a can of ceci beans, drained
an onion, chopped
carrots, chunked
a large bunch of beautiful red kale, chopped rough
a plop of EVOO
half a pound each of coppicolo and mortadella, sliced
pepper
several pinches of provencal seasoning

It was a nice way to use up this pricey specialty meat.