I started curing this coppa mid Nov 2015, seasoned it on Dec 2, 2015 and wrapped it in beef bung. Weight loss hit 40% mark today (Feb 18) Only little spots of white mold here and there, not too much.
This is my first Coppa cure, wondering if the black edges safe? Is it because the outer edges hardened faster than the rest?
Safe for consumption?
Thanks, any help is appreciated