Uhm... was it in the refrigerator all this time or was it out in the open and still preserved? Because if it's the latter...yikes.

Then again... I've been watching videos on traditional chinese cuisine lately, and the way they make ham there (handed down for hundreds of years) seems to just be smothering the pork hind leg in lots of salt and then hang it up to wind-dry, and that will stay preserved like that for a year (multiple years?).

So, maybe it's not that bad?