Unwrap the Dry-Cured Ham

What happens here

Use a sharp knife to carefully cut and remove the cotton string wrapped around the ham. Once the string is cut, unwrap the outer paper layer, revealing the final protective layer: a brown, almost leather-like paper that fully encases the ham. Carefully peel back this paper layer, exposing the 22-month dry-cured pork shoulder beneath. Observe the exterior, which will likely be covered in various types of mold, described as beneficial 'Penicillium' similar to those found on aged cheeses. This mold is a natural part of the dry-curing process and is generally safe, but should be removed before consumption.

Goal: Remove protective layers to reveal the cured pork shoulder.