We moved recently and in the course of cleaning out the fridge, we found a shrink wrapped sealed package of jamon serrano which was brought home from Spain some time back. . . okay, I confess, most likely in the winter/fall of 1999 since that was the last time I was in Spain.
It is the "real" cured jamon serrano---air dried cured etc and purchased from a deli in Spain. The package is not bulging and the meat looks fine. No signs of mold or anything. I know that cured products like ham were created to store the food for a long time. To the best of my knowledge, things like bacalao and dried meat have half life, not a shelf life but then again, we've got a kid and we don't want to die.
Dare we eat it? What if I cook with it?
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