Hi! I've got a variety of cured and (well, most of them) smoked pork products sitting in my fridge for several months now. Yes, I should have eaten them sooner or frozen them, but still I'm loath to throw them all out. They have been vacuum sealed with by me with a commercial chamber vacuum sealer, so there is no "use by" date. The products themselves are all from professional butchers, so their recipes should be fine. I've got lardo, bacon (Speck really, a lot drier than American bacon IIRC) and something that's akin to Italian-style ham (i.e. non-smoked and less dry). The Speck has languished for a year or so, the lardo a little less and the prosciutto-style ham is from June 2013. Everything has be kept in the coldest zone of the fridge (probably less than 4°C, certainly less than 7°C - I'm measuring the temperature of the top shelf).
Eat it as is? Make some PC stock to be safe (any trace amounts of C. Bot. toxin should be destroyed when cooked for 2 hours on > 115 °C, no?)? Throw everything out?
