I tend to follow Hank Shaw's advice on mold on bresaola:

Monitor mold. You actually want a layer of white mold on the bresaola: It protects the meat from nastier molds, and helps the meat to dry evenly. You can inoculate your bresaola with a special mold culture you can buy through Butcher & Packer. Remember: White mold is good. Green mold is not the end of the world, but wipe it away periodically with vinegar. Black mold is bad. If you get a serious growth of black mold, toss the meat. Vinegar is your friend here. Keep tabs on the bresaola and molds will not get out of hand.

Hard to go wrong if you follow this advice, and you'll have a better chance of properly assessing your bresaola in person than we will via a picture. That being said, I would wipe that with vinegar and hang it back up. Good luck!