Just pulled my second ever Bresaola out of the curing cabinet. I got crazy mold activity on this one and it cured very quickly compared to everything else I'm curing. This muscle went from 912g to 512g (43.86%) in 34 days. Looks beautiful, smells perfect, no off odors, but the texture is softer than expected. Spongy almost. It's super soft - I was expecting it to be firmer. The texture is fine when sliced - like a coppa, just not what I was expecting - any feedback on this? Hopefully the video below shows what I mean.