Thanks !!!!

Hello friends. I know well the embedded fermentation process as salami, but I have some doubts about this process to whole muscles as Copa, loin and others. Is There a fermentation process involve in a muscle? It is possible to use the starter cultures in pieces like that?

Navarro

Thank You !!! I'll send You a photo of this coppa sliced very soon.
Best Regards

Hello ! This is the green mold on my coppa...Should I remove it ?

Hello redzed, how can I attach or send a image ?

Hello redzed ! Thanks for your quickly response. I read the article you suggest. It's very interesting !!!
I'll take some pictures of my green moulds and send to you as soon as possible. Thanks again !!!

redzed , I read your comment about the green mold in curing processes. This is a doubt that I always carry with me. My curing environment always generates some kind of green mold and try to remove the green afraid to some kind of evil contamination. The green mold is harmful to the curing process ?...