Storage for dry cured salami

[Anonymous]

Thanks for the feed back, I am trying to get a handle on proper storage and shelf life.I have read articles from other producers that say it should be kept in a refrigerator and placed in a zip lock bag and others say you can wrap it in butcher paper.Some say it will remain god for 3 to 6 months and others go up to a year.None of the articles I have read used the Umai method so any information by Umai users would be greatly appreciated.