Does Shelf-stable Prosciutto require refrigeration?

Greetings

I'm seeking clarity on the storage requirements for imported, shelf-stable prosciutto that's been cryovac-ed. Despite being classified as shelf-stable, many import/logistics companies store prosciutto shipments under refrigeration. Could you provide insight into why this is the case, and whether refrigeration is indeed necessary for warehouse storage?


Thank you.

Shelf life will be extended under refrigeration conditions, so in order to safely sell and consume it for as long as possible, it should be stored under refrigeration

If this is the case, shouldn't it be classified as non-shelf stable?

No

 

Shelf life extension due to refrigeration has nothing to do with the product being shelf stable

 

The bacteria that may cause loss of shelf life are different from those destroyed to attain shelf stable status, as it may have been contaminated with bacillus cereus or staph post cure, which are helped to keep in check by refrigeration 

The manufacturing company should provide the appropriate storage conditions for their product.  

I think some warehouses store all food similarly because it is easier than tracking the product and training their employees to treat similar products differently.  

Also, keeping a shelf-stable product refrigerated is another way to guarantee it is not temperature abused in an ambient warehouse.  

Sliced or not?  To my knowledge, prosciutto is matured not in chilled temperatures but the risks change on slicing but even then as soon as it's outside of your control, I'd be keen to specify what temperature it can be transported in.  Otherwise, any temperature will be ok.