I’m new to charcuterie and recently made my first pancetta seta.
After around 3 weeks of drying, I noticed the presence of green molds on it. and there was slightly funky smell (similar to foot odor) from the chamber.
and also felt a bit sticky on the outside. I believe the issue may have been due to high humidity and poor air flow.
and then I had a injury so had to be in the hospital for a week so,
yesterday I came back and checked it was completely dried well.
so I decided to wash off the molds with cold water first and wiped with vinegar.
Tasted few pieces after frying, and to my relief, it had a nice flavor just like other pancettas I’ve had before.
However, I’m still unsure if it’s completely safe to consume.
please give me some advice! thank you.
by Yothatsthick