Verkerks salami is ready to eat straight out of the pack, and is great eaten in antipasto platters, sandwiches, or as a recipe ingredient. For some great recipe ideas check out Mary-Annes recipes.
If not used within a few days Verkerks salami should be removed from its plastic packaging, wrapped in a paper towel and left in a cool dry place like your fridge. Alternatively salami chubs can be hung in a cool dry place to allow further drying which intensifies the flavour. The traditional fermentation and smoking process used to make Verkerks salami makes it age beautifully.