I came across this paragraph while reading Pamela Sheldon Johns' Prosciutto Pancetta Salame. ← Like everything else, there seems to be some people who swear that it needs to be one way or you die, and others that claim the exact opposite. Those photos of the green mold on those professionally made salamis are eye opening for sure, and lead me to believe that it is a natural part of the aging process as the above quote states. I am in the middle of my 3rd try at salami, dry curing in a wine fridge with a humidifier and a humidistat, and have not had mold to speak of during my first 2 batches. But this current project, which has been drying for a week, looks like it is about to bloom hard. I'll see what happens but I now think I'm going to refrain from wiping off any mold until the aging process is complete. Incubation after one week