Sugar cured and vacuum sealed Country Ham

[COWBOYSURVIVAL]

Can anyone tell me how long this will keep in the pantry?

[Ken]

Meat, Ham, Country style (unsliced) - 12 months

http://theprepared.com/index.php?option=com_content&task=view&id=24&Itemid=36

[COWBOYSURVIVAL]

Meat, Ham, Country style (unsliced) - 12 months

http://theprepared.com/index.php?option=com_content&task=view&id=24&Itemid=36

Great Link!

One thing though this is sliced, just a large slice about 8"dia. and 1/2" thick. They are on sale 2 for one at the local old time grocery? About 3 bucks a slice. I bought a few but was considering getting more. I would think it would be nearly the same maybe 9 months?

[Winnie]

Well that's a blow, I've been told I don't have permission to access that site! It looked like it might be interesting

[Ken]

Can't find anything on the sliced version yet, Cowboy. I'm gonna' guess about 3 months. It's kinda' like hamburger - the more surface area and exposure to air, even if later vacuum sealed, the shorter the shelf life.

[Ken]

Well that's a blow, I've been told I don't have permission to access that site! It looked like it might be interesting

Winnie,

PM your e-mail to me and I'll send the info (9 pages) to you in an attachment.

[Rick]

About 30 minutes at my house.

[crashdive123]

30 minutes is pushing it. Taking into consideration food safety, and personal health - a couple of hard rolls and a ham sandwich snack on the drive home. Wouldn't want to tempt fate and have it go bad.

[Ken]

http://www.marianofoods.com/cart/images/uploads/Prosciutto_di_Parma_PDO.jpg

[crashdive123]

OK - half a dozen hard rolls.

[Ken]

OK - half a dozen hard rolls.

My mother bakes a bread on a pizza pan and stuffs it full of proscuitto and sliced chourico. Thing weighs about 10 pounds (honest) when it's done.

The fat from the proscuitto melts into the bread, leaving "holes" that look like Swiss Cheese. Incredible stuff. :tongue_smilie: