Re:aging pork – specifically guanciale, hams, salami

[Ron Pratt]

LOL – good mold huh? Seems like most people here trim back to red when even a Drybag was used so do you really think those same folks will let a piece of raw meat sit in their refrig when covered with mold with little green fingers waving Howdy Ms. Housewife! I don’t think so! :laugh: