Nowadays we no longer have a cool storage room to keep our cured meats in optimal condition.
Today, the modern appropriate way to conserve it depends on the product and its qualities.

Fresh

The FRESH type WHOLE salame is best kept hanging in a ventilated room at a temperature of about 10°C to allow it to dry naturally

Seasoned

The WHOLE SEASONED salame can be stored in the refrigerator and must be wrapped in a paper bag (like the bread bag).

Already cut

The sliced salame must be covered with a film, then wrapped in a paper bag and stored in the fridge.

The cured meats purchased in pieces are kept in the refrigerator wrapped in a cloth or in a paper bag

They are kept in the refrigerator in the freshness-saving bag in which the butcher puts them, or in a closed or foil protected container.