Hi, I'm trying to make pancetta for the first time and I've grown some interesting mold. Everything I"ve read has talked about 'white mold good, blue/green mold ok, black/orange mold bad", but I haven't seen anything talk about mold that is quite as three dimensional as what I have. It looks distinctly fibrous with visible strands and sticks out about 1/4" - 1/2". I've attached some pictures. Any ideas what it might be and if the meat will be safe to eat? Its been hanging in an old fridge/drying chamber at 58 degrees and 80% humidity with a small fan circulating air for about two weeks. I'm fine pitching the meat if it doesn't look good (and am planning to if I can't find a decent answer) but I thought I would try to get a more educated opinion first. Thanks for your time! Ladd