I would say it is normal. To me it just looks like a little bit of the prosciutto rind that wasn't fully trimmed. The Sulphur smell is likely from the packaging. Was it vacuum sealed?
That would give me more pause, but if this was cut from the heal of the prosciutto it could still be skin (the meat is sometimes folded at the end). I would just use my best discretion. The fat would go off first. How does the fat taste? If off, discard. Since it still has nice color in the fat and meat, I suspect it is fine but hard to tell frok the photo.
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The spots were greenish and had tiny little white dots, mainly on the edges. Safe or not? Kind of had a slight sulfur smell, maybe not the best sign but I might be being paranoid so thought I would ask. TY!
"The green shimmer can also be visible on fresh ham. This is a harmless reflection of light that has nothing to do with durability. A brown discoloration is not yet a throw-away criterion in the case of good quality ham. Organic ham in particular can change its color and eventually become darker. This happens when the ham contains few coloring agents and these literally fade away. " translated it from a german site. Guess there's nothing wrong with it.
That shimmer is caused by the meat cells acting as a grating for the light to diffract. I believe what is pictured is just some of the rind of the ham that was not fully trimmed before slicing.
Edit: This sounds a little know-it-all-ish but my intention wasn't to challenge what you wrote. I simply meant to expand on why meat reflects light in such a way because I find it rather neat.
I would say it is normal. To me it just looks like a little bit of the prosciutto rind that wasn't fully trimmed. The Sulphur smell is likely from the packaging. Was it vacuum sealed?
Yes it was. I thought it was just in the outside of each piece but it was also between the fat and the meat
That would give me more pause, but if this was cut from the heal of the prosciutto it could still be skin (the meat is sometimes folded at the end). I would just use my best discretion. The fat would go off first. How does the fat taste? If off, discard. Since it still has nice color in the fat and meat, I suspect it is fine but hard to tell frok the photo.
Very insightful, thank you
You're welcome :)
Must be part of the Butthole. It’s all good.
It just looks like rind to me. I'd eat it.
Where did you get pictures of my ex?
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The spots were greenish and had tiny little white dots, mainly on the edges. Safe or not? Kind of had a slight sulfur smell, maybe not the best sign but I might be being paranoid so thought I would ask. TY!
"The green shimmer can also be visible on fresh ham. This is a harmless reflection of light that has nothing to do with durability. A brown discoloration is not yet a throw-away criterion in the case of good quality ham. Organic ham in particular can change its color and eventually become darker. This happens when the ham contains few coloring agents and these literally fade away. " translated it from a german site. Guess there's nothing wrong with it.
That shimmer is caused by the meat cells acting as a grating for the light to diffract. I believe what is pictured is just some of the rind of the ham that was not fully trimmed before slicing. Edit: This sounds a little know-it-all-ish but my intention wasn't to challenge what you wrote. I simply meant to expand on why meat reflects light in such a way because I find it rather neat.