vacuum packed Capicola good after 2 years?

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seadog92

Smoke Blower
Original poster
Sep 13, 2013
122
24
Back in June of 2014, I vacuumed packed a couple extra Capicola that I had made.  Laying quietly in my smokehouse fridge, I forgot about them.  Here it is two years later, and while the vacuum seal is intact, and they look fresh as a new one, they're hard as a Louisville Slugger.  Anyone have any experience on cured meats that old?  Do I run a risk on eating and sharing?

Seadog
 
Eat away. Good prosciuttos are sold after aging 1-2 years. Of course they are aged hung, not vac sealed, but some of the processes that make a prosciutto taste good also worked on your vac sealed coppa. If you share it I would let people know. Some are not comfortable with 2y old meat.
 
Thanks, I'll post pictures when I cut into it.
 
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