Hello all, I just pulled a coppa from the drying chamber (50deg, 75% rh) and found the muscle split during the drying process and was full of white mold (mold 600). When I cut through the area the meat was brown for about 1/2” on either side of split In the deepest area. Everywhere else the meat is the proper pink color. It smelled wonderful so I packed it in oil and vacuum sealed it to age for another year...and now I’m second guessing myself. Wish I had taken a picture.
