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Is My Prosciutto Garbage Fodder?!?!

Well, I have a couple packs of Danielle Del Duca Prosciutto that is pre-sliced in those very thin vacuum packs (almost hard plastic, not flimsy) and the sell by date is December 22, 2012. Well, as we all know today is February 23, 2013 and I was wondering if I need to chunk it?

It looks fine albeit a touch of fat that seems to have come out of the slices around the edges kind of like rendered I guess you'd say. Maybe that is normal. I know that Prosciutto has that funk to it for sure, but I haven't had it a whole bunch in my life so I was wondering what the shelf like on this stuff was. Of course it is sold at Walmart at room temperatures so that is how it has been stored, in a very cool cupboard in my house. Probably stays around 65 and probably as low as 50 when it gets very very cold outside at night due to no vent in the room. The last pack I opened wasn't slimy but was pretty funky tasting, which I like since I love stinky cheese and strong flavors like lamb, but I just don't wanna kill myself with botulism or anything along those lines.

Anywho, anyone who can please please help me do so. I like to eat it uncooked, but if using it on pizza, baked dishes, sautés, or grilled meats/sandwiches would be better I can do that too but God I hope not.

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  1. I've only seen it in a refrigerated case at the deli counter at Wmart.... hmmmm. I'd toss it.

    1. I'm afraid I agree it should be tossed. If you'd kept it in the fridge, where it belongs, I might feel differently. Generally speaking, the sell-by date isn't as important as the storage conditions.

      1. Toss it. Go to an Italian market and get some fresh stuff. Serrano ham, which is a Spanish version is a nice alternative.

        Dogs can get sick too so spare the weimaraner, even though he/she may disagree.

        1. Cured meats need to be refrigerated, I see some in stores that aren't, and wonder why. Anyway, not sure what you mean by "funk", as I don't equate Proscuitto with the funk of some stinky cheese, but next time keep it in the fridge where it will keep, unopened for like nine months. Once opened, use it within seven days.

          1. I don't know you'd get botulism, I don't think it's wrapped that tight, but that is very weird they would store it at room temp. I've bought the Daniele sliced in a pinch but always in the refrigerated case, so therefore I kept in the fridge too. Or the freezer. Never threw any out, despite the time passed, but at room temp?Not so sure about that.

            I've spent enough time in old fashioned Italian pork stores to know cured meat usually just hangs from the rafters until it's ready to sell. But still, for once in my life I will say, when in doubt throw it out. I have never seen presliced Danielle stored at room temp.

            1. Yes, it has always been sitting on top of the cheese section, you know those stand alone open coolers that are walk around? It's up on top with the specialty crackers and such. Definitely not kept at anything more than a cool room temp.

              That makes me so sad that I have two packs that I let go bad. I assumed that if a major retailer had it displayed like that, that would be the proper way to store it. Sad sad day.

              1 Reply
              1. re: rcbaughn

                That's where they put the dry salami, but I've never seen the prosciutto there. Maybe one should inquire with the deli manager?
                That's too bad. :(

              2. Prosciutto hangs in unrefrigerated caves for years, with no issues. We had an entire one hanging in our cellar for months -- no problems whatsoever.

                the biggest red-light to me is the fact that it's funky -- Prosciutto shouldn't ever be funky.

                1. Alright, well, I opened the second pack and it seems to be okay. Right on the front it says "refrigerate after opening," so I guess that is what threw me for a loop. I'm probably gonna use all of it in sautees since that should make it safe. It also still taste good raw, but I'd rather cook it slightly to make sure.

                  The first one though is definitely garbage which sucks. That is a lot of money thrown away for nothing! I guess with all my reading on home charcuterie since I've been wanting to start dry curing at home, I thought that something cured at room temp like prosciutto would definitely be okay vacuum sealed at room temp.

                  1 Reply
                  1. re: rcbaughn

                    Weird. I went to their website and in their FAQs:

                    How do I store my charcuterie?
                    Always refer to the label on our products for directions on how to store. You should see “Refrigerate After Opening” or “Keep Refrigerated.”

                    (link: http://www.danielefoods.com/pages/cfM...

                    )

                    I haven't seen commercial sliced prosciutto that wasn't refrigerated but maybe some of their products are "shelf-stable". Nonetheless, sounds like you made the right decision to dump the first.