Bernie Ross

Yup.  That's what I've heard.    It smells fine.    The black bits are small spots - quite a few of them.

I've given it a wash in vinegar and will see how things develop.    I'll finish the drying process and get someone with a better nose than me to give it a good smell before trying it.    I think if it's gone bad, it will be obvious - unless someone more knowledgeable than me tells me otherwise.  

- Bernie

Hi.   I'm a beginner at this, having cured a guanciale (pork) cheek, with success, now trying a coppa (pork shoulder).  

I've read that while white mould is OK during the drying process,  black mould isn't, and you should chuck it.  

I have some whitish mould spots, some blue/grey, and some dark brown/black.    It's been drying for 15 days, and has lost around 22% of its original weight.

Photo attached.    Do I have to throw it away?  Or is this OK ?

Thanks!

- Bernie