英国有猪肉绦虫吗？
应该只是正常的霉菌，cheese，腊肉上也有的那种，切掉就好了
These small chalky white dots on the jamón ibérico are the result of the crystallization of an amino acid called tyrosine. It is the result of natural, artisanal and traditional curing and it is a sign of the quality and the excellence of the product.
按你说的搜出图片一模一样。
我最爱吃jamon，以前都没有过这种白点。
直接拿olive oil is擦掉就可以了{:5_129:}