Yes, you posted in the right spot. The reason you don’t find the recipe is that we haven’t actually done one yet and are in the process of doing one right now. It takes a about 3-4 months to dry, so we are being very patient. If you would like to beat us to it, you are welcome to use a recipe of your own. We are confident you can do a fiocco or a prosciuttini using similar process to capicola. We don’t put out any recipe until we actually try it ourselves first. Based on our knowledge the recipes for classic italian dry hams like fiocco and prosciutto don’t involve anything but salt and pepper and sometimes wine. We are using some Instacure #2 for added food safety though.