Green mold on outside of prosciutto.

I have had my Parma leg in the refrigerator for a few months but it has developed a green mold in some areas. When I was a kid, mamma just cut out the moldy part and the prosciutto was still good, but now I am thinking may be it is not a good idea. Given these prosciuttos sometime hang in cold areas for years, how unsafe is it to have these molds grow?

GIOVANNI50
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8 Comments

GIOVANNI50
GIOVANNI50 July 31, 2013
Darn. My wife made me throw it away... Argh!
 
Maedl
Maedl July 31, 2013
Oh, Giovanni, what a shame! You can’t retrieve it?
 
Maedl
Maedl July 31, 2013
See this, Giovanni: http://chowhound.chow.com/topics/523554
 

Voted the Best Reply!

Maedl
Maedl July 31, 2013
I think it is fine, too. Doesn’t Parma ham often develop mold while it’s hanging to dry? I know our country hams develop mold and all you do is cut them away. After you cut it away, how does it smell?
 
Sam1148
Sam1148 July 30, 2013
Send it to me. I have some cheese that has green mold on it; it's kinda 'blue and green' and throughout the cheese.

Okay...your fridge might a higher humidity than the parma region..and something might have taken hold there. I honestly don't know..but unless it smells or tastes off I'd say 'fine'. Maybe cut off the mold and salt it again with salt rub. I'd hate to throw that entire leg away..as they do last for ages hung up to cure.

 
sexyLAMBCHOPx
sexyLAMBCHOPx July 30, 2013
Have you been slicing the ham to eat as you go or is it still intact? Check out this blog post: http://ruhlman.com/2011/02/meat-curing-safety-issues/
 
darksideofthespoon
darksideofthespoon July 30, 2013
From what I've been told, just cutting the mold doesn't do the trick. If mold is showing, there's a good chance the rest of it's infected too.
 
Avryl D.
Avryl D. July 30, 2013
Google what molds do to your body...! What diseases can you acquire (so to be more educated) also on possible products you use!
 
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