Is My Prosciutto Garbage Fodder?!?!
- rcbaughn Feb 23, 2013 01:18 PM
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.
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.
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.
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.
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.