Hi All - my first post here so thanks for letting me in!
I've made some duck prosciutto. It's my second ever cure, so could you please help me identify whether that mould is something I can wipe off or I should just chuck them away.
The breasts were hanging in quite high humidity (around 80-85%) for a couple of weeks when I was using a wine fridge as a curing chamber (not a good idea), so I'm a bit suspect they've gone a bit wonky.
What say thee???