How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc
You find that storing in the fridge is going to give you the longest life span. Hanging will keep keep the process of drying out continuing , which will intensify the flavour but will eventually become jerky texture. Wrapping will keep a little moisture in longer. If you do keep it for a period of time , you will develop a white mould which I will just cut of as it is just surface . The curing has stopped the pork breaking down . When I travelled through Spain , all of the city markets would have whole pieces of prosciutto hanging from there stalls that where covered in a fat that was covered in a green mould. When they needed a new piece they cut the mould and fat off and would start slicing for the customers ( some up there for over a year). I think the fridge is safer.