The cold cuts sector is one of the most demanding for packaging: every product has different characteristics, from the softness of cooked ham to the hardness of aged salami. Choosing the wrong technology compromises both shelf life and presentation.
Packaging by format: whole, portioned, sliced
Whole cold cuts (ham, coppa, pancetta) are packaged with a vacuum chamber + shrink tunnel: the film perfectly adheres to the irregular product shape. Portions are packed in chambers or tray sealers. Sliced products require MAP tray sealers or thermoformers to preserve freshness and counter appearance.
- Whole product: automatic chamber + shrink tunnel
- Portion 200-500 g: semi-automatic chamber or tray sealer
- Retail sliced: MAP tray sealer with high barrier film
- Premium sliced: VSP on rigid tray — shelf life 30-40 days
- Bulk sliced: vacuum pouch with clip or heat seal
Films and materials for cold cuts
Aged cold cuts release fats that degrade low-barrier films. For whole hams and coppa, PVDC or PA/PE high-barrier films with O₂ permeability < 5 cm³/m²/24h are used. For MAP sliced products, PET/PE or OPA/PE films with easy-peel on the tray rim are used.
- Whole cured meats: PA/EVOH/PE film — O₂ barrier < 5 cm³/m²/24h
- Vacuum sliced: embossed PA/PE film — puncture resistance
- MAP sliced: PET/PE easy-peel film — easy opening
- Sealing temperature: 150-180°C depending on material
Shelf life of packaged cold cuts
Correct packaging can multiply shelf life 5-10 times compared to unpackaged product. Industrial productions must validate shelf life with microbiological tests before launch and verify pack integrity with weight loss and immersion tests.
- Whole dry-cured ham vacuum: 90-120 days at +4°C
- Cooked ham portion vacuum: 45-60 days
- MAP sliced cooked ham: 30-40 days
- Whole salami vacuum: 60-90 days
- MAP sliced salami: 25-35 days
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