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After your charcuterie reaches the appropriate 35-40% weight loss, it is often best to vacuum package it for equalizing the moisture, and for storage. Some customers store it in the fridge; some slice it and vacuum package the serve ready portions frozen.
It is impossible to provide shelf life as all of the safety parameters are unique to your situation. If you have lost the 35-40% moisture, the water activity is low enough that you should have significant shelf life, especially if stored under refrigeration.
Hope this helps!