How long does deli meat last?
Deli meat keeps for 3 to 5 days in the fridge, up to 1 to 2 months in the freezer. USDA lists 6 kinds of deli meat; the first is shown here and all are in the table below.
Where these times come from. USDA FoodKeeper has no entry named "deli meat". The 6 kinds on this page are the USDA entries that cover deli meat, copied without change from Luncheon meat or poultry, Ham, Turkey, Chicken and Salami. Each row in the table is one USDA entry; pick the one that matches what you have.
store-sliced
No guideline
3 to 5 days
from the package date
1 to 2 months
best quality within
All kinds of deli meat, side by side
| Kind | Pantry | Fridge | After opening | Freezer |
|---|---|---|---|---|
| store-sliced | no guideline | 3 to 5 days | no guideline | 1 to 2 months |
| pre-packaged | no guideline | 2 weeks | 3 to 5 days | 1 to 2 months |
| ham, pre-packaged | no guideline | 2 weeks | 3 to 5 days | Not recommended |
| turkey, pre-packaged | no guideline | 2 weeks | 3 to 5 days | Not recommended |
| chicken, pre-packaged | no guideline | 2 weeks | 3 to 5 days | Not recommended |
| salami, pre-packaged | no guideline | 2 weeks | 3 to 5 days | Not recommended |
No guideline: USDA gives no time for that place, usually because the food is not stored that way.
- ham, pre-packaged: Freezing not recommended.
- turkey, pre-packaged: Freezing not recommended.
- chicken, pre-packaged: Freezing not recommended.
- salami, pre-packaged: Freezing not recommended.
How to tell deli meat has gone bad
General signs for deli & prepared foods, the group USDA lists deli meat under.
- Sour, sulfur-like or generally off smell from ready-to-eat food
- Sliminess on deli meat or a slick film on salad
- Watery separation showing up in mayonnaise-based salads
- Dry, hardened edges on rotisserie chicken left uncovered
- Colour that has dulled or greyed since purchase
More on deli & prepared foods. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Refrigerate deli and prepared foods within two hours of purchase or cooking, in shallow covered containers for faster cooling. Use most within three to four days, and reheat leftovers until steaming hot before eating. Freeze portions you will not finish in time, and label them clearly with the date.
More in deli & prepared foods
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.