Lomo Curado

[JB_Cada]

Someone gave me a gorgeous Lomo Curado last Christmas. I sampled it, (it was great!) put it in the ref in a tupperware container then forgot about it. Now it's got a white mold growing on its surface. Is this still edible if I Scrape off the exterior? I'm loathe to throw it away but I don't want to get sick. Help!

Thanks!

[FastTalkingHighTrousers]

Someone gave me a gorgeous Lomo Curado last Christmas. I sampled it, (it was great!) put it in the ref in a tupperware container then forgot about it.  Now it's got a white mold growing on its surface. Is this still edible if I Scrape off the exterior? I'm loathe to throw it away but I don't want to get sick.    Help!

Thanks!

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You could have situation where the fat (what little there is but still fat) went rancid. It happens pretty commonly with cured meats.

Hate to toss deliciousness, but I wouldn't eat it.

[Chris Hennes]

You could have situation where the fat (what little there is but still fat) went rancid. It happens pretty commonly with cured meats.

Hate to toss deliciousness, but I wouldn't eat it.

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Rancidity and mold are two separate issues, and with something like lomo I'm not sure I'd be that concerned about either. Could you describe the mold a little more? Is a white, chalky mold, or is it "hairy"? White, chalky molds on cured meat products are generally not a problem, and are even desirable in some cases. You can wipe it off with a mixture of equal parts white vinegar and water, and that will slow down the growth next time around. If it smells "off," of course, that would be indicative of rancidity, and then I'd pitch it (though it wouldn't kill you). For examples of "good mold" see here or here.

[JB_Cada]

As you can see it's undoubtedly fuzzy. Smell is...well, moldy, and I can't say it's in a bad way. The good news is I kept the "skin" on so maybe if I peel that off... What do you guys think?

That's an awesome charcuterie thread by the way! Thanks, Chris! I do a bit of home curing myself and so am keen on reading the whole ginormous thread!

Edited June 4, 2008 by JB_Cada (log)

[mkayahara]

I don't do as much charcuterie as some people around here, but to me that looks dangerous. I wouldn't take the risk.

[Chris Hennes]

I don't do as much charcuterie as some people around here, but to me that looks dangerous. I wouldn't take the risk.

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I agree, the mold is definitely fuzzy: if I was you I would toss it, and get started on making your own!

[JB_Cada]

Yeah better safe than sorry applies to food more than elsewhere I suppose haha! Thanks for the input, everyone!

[RobertCollins]

I really must defer to the answers above but would add to their comments that wrapping in a bit of plastic and leaving it in the reefer could stop much of this moldy/rot. Humidity has much to do with keeping. Rubbermaid/ Tupperware are not products that help us with this sort of stuff, sausage, pate, chacuterie....

[Chris Hennes]

I really must defer to the answers above but would add to their comments that wrapping in a bit of plastic and leaving it in the reefer could stop much of this moldy/rot.  Humidity has much to do with keeping.  Rubbermaid/ Tupperware are not products that help us with this sort of stuff, sausage, pate, chacuterie....

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Agreed, and in fact the Reynolds Handi-Vac is really slick for this type of thing (not to mention way cheaper than a FoodSaver, and you can re-seal the bags multiple times).