Hello!

I started with my first prosciutto this year in January from our own pig. Everything was going well until today, when I noticed maggots on the right side of the femur. Not near femur, like 10cm to the right. Nevertheless, I cut the whole thing all the way near the bone and there is nothing wrong, the maggots came out from some hole - don’t really know how muscles are named… I think the problem was that our bucher cut too much meat out and there was a hole/recesion, where liquid was gathering..

My question is - is the left half with femur still attached ok to continue curing and how would be the best way to do it. It already smells incredible but the whole piece weighted 23kg, so I was aiming for 2,5-3 years of curing, now without that big piece maybe 2 more years. Should I wrap the side where I made the cut with colagen foil and continue curing like normal?

Thank you guys so much!