Do a little research. While the Northern style like Parma is sweet and prized, there are Southern style Prosciutti that are saltier to inhibit spoilage in the Warmer Climate. You should have little trouble making them and these are similar to American Country Ham, just without the Smoke...JJ
I remember reading that thread at Christmas when I bought a country ham to smoke. I love reading it. Its why I really want to do a prosciutto, but here in the south I would have to artificially create the environment.