Store the dried meat in a cool cellar or refrigerator. Remove the plastic completely after opening. Wrap cut pieces in a slightly damp, clean linen or cloth towel or re-vacuum them.
With longer storage periods white to light grey noble mould. No need to worry: It protects the meat during maturing and can be enjoyed - or wiped off.
To allow the flavours to develop optimally, we recommend tempering the noble piece 20 minutes before enjoying it.