So i did two prosciutto’s last year. First one came out great, decided to try and age this one for twice as long so left it up over winter into spring.
First time getting green mould. Cut most of it off.
Was wondering what people do with it in this situation? Do you just cut it all off and wash it in vinegar? Would you continue to hang it or at that point just cut it, serve / vacuum and freeze it? If I remove it all, is it still good to eat?
Also got a bit of white mould which my understanding is ok?
Thanks
by Mopar44o