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Big topic,& the source of countless arguements between Italians all over the world. I have a" how to" in a book that I use but have never tried it myself. Old timers in my neck of the woods shake their heads & mumble about Australian pigs not being the same as Italian pigs. Go figure! I think its more about the micro climate that you hang it in & getting all the moisture out around the bone.
If you have a specific question I will try & extract the answer from my Italian butcher friend but even he doesnt make much nowadays.He gets it from a specialist maker.
He does make guancalle ,pigs cheek dry cured. Might be a place to start before you risk a whole leg.
You can also try doing a search for LONZA or COPPA...different regional names for the same thing...Salted, Dry Cured Pork Butt...Specificlly the "Money Muscle", I don't know the anatomical name, it's a group of small muscles in the butt that are well streaked with Fat and is very tender...Coppa cures much faster than Proscuitto and has a somewhat similar flavor...JJ
The problem I hear is always about rot near the bone. I get vague explanations on how to make it from my butcher friends Carlo & Joe. Carlo came here from Lazio & has been a butcher for 45 years. What I can contribute from my "bible" is these couple of steps when you are brushing off the salt to get ready for hanging stage use a rolling pin to express as much blood from the vein along the leg.Do it for 4-5 days then recover with salt. Then put weight down prosciutto under a board with a bag of cement on top. Italians always have a bag of cement handy. Leave 7 days. Then wash cut surfaces with wine ,they always have that handy to.Then coat cut surfaces with white or black pepper. After 2-3 months make mix of fresh fat,salt ,flour like a putty then recover cut surfaces.
You guys look like you are all over this anyway so Bon Gusto. "'Cu si marita e cuntentu nu iornu cu mmazza nu porcu e contentu n'annu'" They who marry are happy for one day, but kill a pig & your happy all year" Calabrian proverb. Hard to argue really.
Man.. that looks great! My grandfather used to cure hams and he told me about using a needle to inject the salt/brine down around the bone. I have started curing meat in the last several months. I have been successful with Panchetta and guanciale. I made an attempt at spanish chorizo but my curing chamber took a crap on the 5th day.. had some really bad furry mold growing. I am going to try again really soon.
Can't wait to do a ham like that.. very nice stuff.