Bought this Parma ham yesterday just opened it and notice all

>>9242705

Looks normal to me. If the little black spot bothers you then just pull it off and throw it away. It's hard to tell what it may be from your photo but I'm guessing it's just a bit of the seasoning from the outside of the ham that got stuck on that particular slice.

This, the outside of every properly aged parma ham looks like that. As the meat ages and shrinks it is regularly hand rubbed with a mix of pepper and lard to prevent mold.

this looks great

>>9242796
This.
They trim it off before slicing it. They missed a spot. Eat it.

What about the yellow fat? Don't they say yellow fat is rancid?

>>9243438
>What about the yellow fat?
Nothing wrong with that.

>Don't they say yellow fat is rancid?
I've never heard that stated. And as a hunter, I can tell you that plenty of animals have yellow fat.

I'm not sure why you're worried about rancidity. Rancid meat/fat smells awful. If your ham was rancid then you'd be greeted by a vomit-inducing stench the moment you opened the package. You didn't mention any of that so I'm thinking there is no rancidity at all. You're worried over nothing.

>>9243438
Butter is fat and yellow. Are "THEY" saying all butter is rancid?

>>9243470
I meant yellow fat from cured meat
https://youtu.be/_qfVIzmqlGE
See 0:46

>>9243465
Not worried just curious is all

>>9242705
The black stuff comes from the outside of the ham. Whoever sliced it didn't properly remove it. Not a big deal.

The fat turns yellow when it's been exposed to air. That can happen on the first couple of slices. If more then it means the ham is not particularly fresh.

>>9243819
The black stuff is gooey..