The white mold is from a culture and it is safe to consume. It is a warring mold in that it will fight off bad molds, bacteria and yeast. It creates Bactocides which keep them in check. It also slows down the drying, keeps the surface moist, and creates flavor by releasing enzymes into the meat. It is what makes the flavor profile in Culatello because the mold acts on the meat for such a long period of time.
It is much safer WITH the right mold than without. Mold WILL grow on the moist meat so best to have the right kind....