Don't know how many of you are deep into curing. This is my home cured prosciutto that I cold smoked, creating an Italian product known as SPECK. I did 4 of these full leg old world cures. This one has 8 months hang aging on it. I did use the mineral seasalt from Italy to cure it and hung it at 8500 ASL to get the mountain temperature differentiation that is required to produce a prosciutto or serrano ham. The next tasting will be at 14 month for the Valentines dinner. Then the 20 month party for the Speck at next years winefest.