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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