Hello, I have a quick question about my prosciutto that I just made and aged for about a year. I've been eating it and no ill effects and no bad smells. However, when slicing into the prosciutto I noted a hole in the ham. It went all the way through the ham and out the other side; no smell or anything other than a little grey meat. I immediately sprinkled a little Praque #2 and some koshering salt into the hold just in case. I had cut some slices from this side of the ham and I cut those "hole parts" off and at it on toast with olive oil. It tasted just fine.
Is this a case of rot in the inside or is it just the way this hog grew? Or did I find a part of the hog where a bone normally goes? I've decided to cut from the other side of the ham just in case. Thoughts?
If this is not the right place for this comment and question, please move it Mr. Moderator. Thanks.
