On another couple of sites (Ruhlman for starters) I found the answer to this. It appears that mould is expected sometimes in the Pancetta making process and as a general rule of thumb as long as it isn't too green and furry then it should be OK. I've followed Ruhlman's advice and dabbed the spots of mould with a vinegar soaked cloth and it wiped straight off and looks fine.

My meat was coming up to the end of it's hanging time anyway so rather than worry about it further I've refrigerated it.

I hope this helps anyone that stumbles across this with the same issue.

I'd suggest Consumer Reports as a starting point. They specifically investigated the food safety of chicken in 2010 and found that (among other things):

• Campylobacter was in 62 percent of the chickens, salmonella was in 14 percent, and both bacteria were in 9 percent. Only 34 percent of the birds were clear of both pathogens. That's double the percentage of clean birds we found in our 2007 report but far less than the 51 percent in our 2003 report.

• Store-brand organic chickens had no salmonella at all, showing that it's possible for chicken to arrive in stores without that bacterium riding along. But as our tests showed, banishing one bug doesn't mean banishing both: 57 percent of those birds harbored campylobacter.

• Among all brands and types of broilers tested, 68 percent of the salmonella and 60 percent of the campylobacter organisms we analyzed showed resistance to one or more antibiotics.

The same issue seems to come up over and over again in food safety questions, and I really can't stress this enough: Salmonella is not the only dangerous bacteria in food. Campylobacter is just one of many others and produces heat-resistant enterotoxins that simply put, can make you very, very sick. Perfringens is also common, and raw chicken has also been found to harbour Listeria.

I've seen a number of articles and blogs claiming that people "worry too much" and most of them cite Ippuku in SF, which generated quite a stir by serving chicken tartare. It's legal in many countries for a restaurant to serve raw or undercooked food, provided that there is informed consent (the customer is specifically informed or specifically orders that their food be undercooked). However, legal is a very long way from safe, especially when we're talking about raw meat.

Steak tartare is more acceptable because, for some reason, Campylobacter don't like it and the incidence of E.coli is extremely low at only 0.26%. Raw beef isn't totally safe but most healthy people who eat it will not have complications afterward.

So, to summarize:

• Raw chicken: ~20% salmonella (depending on source), ~60% campylobacter (any source)
• Raw beef: Less than 0.1% e.coli, ~2% campylobacter (any source)

Conclusion: If you eat raw beef (steak tartare), you're a risk-taker. If you eat raw chicken, you have a death wish. Just say no.

At an absolute minimum, please don't serve this to your dinner guests with assurances that it will be safe. What you do to your own body is your decision to make, but it would be grossly irresponsible to serve anything made with raw chicken to anyone who hasn't been made fully aware of the risks.

P.S. Some of this data may be U.S. specific, but the problem is worldwide. For example:

• A New Zealand study showed a 36.7% contamination rate for salmonella and 84.3% for campylobacter, (thanks TFD!).
• A Canadian study showed a 37.5% incidence rate for salmonella and 75% for campylobacter.

So don't expect to be safer simply because you don't live in the U.S. If you're planning on doing this, you should check what your country's regulations and current statistics are regarding salmonella, campylobacter, C. perfringens, and listeria, for farms and plants producing chicken meat. That is your actual risk.

Buying "organic" might help, or might not, since organic is currently not a true legal or regulatory category in most regions.