Your Salumi products have already been aged to perfection, and don’t require further hanging (in or out of refrigeration).
Salumi is best stored covered in the refrigerator, wrapped in either the bags purchased in or a paper/plastic/beeswax wrap. Open faces of each product should be covered if not being used within the day. Occasionally the mould on salumi will continue to bloom when stored, this is natural and can be wiped off prior to use with a damp paper towel.
Salumi Australia we made a conscious decision a decade ago to sell our gently aged salami with the mould intact, the way it has been done in Italy for hundreds of years. Traditionally produced salumi develops a naturally occurring mould on the outside of the product during the ageing process. This mould has four purposes; to protect the salami inside the casing from unwanted bacteria, to keep the casing from drying out, to allow the salami inside to naturally breath, and (most importantly of all) to impart flavour.
The casing and netting of each salumi should be peeled priorto slicing. If this proves difficult, wrap the salumi in a damp paper towel to rehydrate the casing. Keep in mind that you should only peel away as much casing as you’ll be slicing, and a sharp knife or sharpened slicer is best used so as not to tear the soft salami or muscle product.