If you somehow don't manage to store all your proscuitto immediately in your tummy, you can safely store this Italian specialty in the refrigerator or even the freezer for months, if it's wrapped correctly.
- For same day use, place prosciutto briefly in the refrigerator and bring it to room temperature about an hour before serving.
- If you have to store it longer, wrap it in plastic and store it in the coldest part of the refrigerator for up to three days.
- Vacuum-packed prosciutto can last several months in the refrigerator or the freezer.
Purists faint at the idea of freezing this gold-ribbon ham from [Parma](http://parmacrown.com/why-prosciutto-di-parma/), given that it is already [cured](http://www.thekitchn.com/can-i-freeze-prosciutto-good-questions-206224), but you can vacuum seal it or [wrap it tightly in plastic](http://www.nytimes.com/2009/05/06/dining/06mini.html?pagewanted=all). Yes, you may experience a nearly indefinable loss of quality from the freezing and thawing process, but since prosciutto is dry-cured pork, this minimizes the extent of damage. Ideally, freeze the prosciutto in thick chunks rather than shavings, to avoid the quality lost by oxidation, and use it within [three months](http://www.thekitchn.com/can-i-freeze-prosciutto-good-questions-206224).
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The Best Option
Given that this beloved salted pork has a delicate flavor, try to buy thin slices in a quantity that you can eat the same day.