I already asked in this community about this topic, but the other day I’ve received a different answer from a well-known and award winning British charcuterie producer: [**Tempus**](https://tempusfoods.com/)
They posted this so I asked them about it:
>***”vacuum packaging means that our unopened products can be stored at room temperature for up to 60 days, and once opened to be consumed within 3 days”***
I asked:
>*Sliced Coppa does not need to be refrigerated? How? Because of being vacuum sealed?*
They answered:
>*Correct. Once the packs are opened they then need to be refrigerated but* ***as long as the packs are sealed they do not need to be refrigerated***
I asked:
>*thanks for the answer! Just to know: that’s because of the meat being dried and the curing salt?*
They answered:
>*yes, because of the level of water activity.*
​
I know that whole muscles cured, dried and vacuum sealed last *almost forever (theoretically),* but once sliced, the shelf life reduces. How much? Does it need or not refrigeration? In Spain and Italy, many vacuum sealed sliced prosciutto are not refrigerated.
# Can we have the opinion of the most experienced and professional in this beloved community?
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***Note***: I’m asking about cured, dried and sliced pork/beef charcuterie **vacuum sealed (not controlled/modified atmosphere** packing)
Link to the [original post](https://www.instagram.com/p/CyA8HgER3GW/?img_index=1)
by alc7328