Ok so my parma ham has had its 30 days today so I have unwrapped gently rinsed and its drying in a drafty spot. I have a few questions tho! the meat seemed very soft still and moist, is this normal it also still had cure around it where in the first phase the cure had all but vanished.
The meat smells only of the ground pepper and I can smell nothing else. The meat has all turned darkand in the small pocke on it this shows that its gone into the flesh some way.
Whats do u usggest folks hang it and see? more time in some more sure or just salt? or is it best to boil or maybe even dispose.
Cheers in advance for your help.