There's mould growing on my cured meat
Some mould on dry-cured meat is normal and even desirable. Some of it means throw it out. The distinction is visual, learnable, and worth learning before you hang anything.
What actually works
That's *Penicillium nalgiovense* and relatives, the same family deliberately inoculated on commercial salami. It protects the surface and keeps worse things off.
Not a wipe-off situation on a product you'll eat raw. Black especially. **If you're unsure, you don't eat it** — the same rule as every wild plant.
A vinegar-damp cloth knocks surface mould back. The underlying cause is nearly always humidity too high or airflow too low.
Mould problems are often curing problems. A chamber holding a perfect temperature around under-cured meat is a machine doing an excellent job of a dangerous thing.
Run the numbers
- Equilibrium cure calculator → — free calculator, works offline.
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