Prosciutto recommendations and/or tips

[Bob]

Jp-
If you want to make a prosciutto with the bone in you may want to look at a method other than UMAI. However if you want to make the smaller cousins a Fiocco and a Cutatello the instructions and video are here:
http://www.drybagsteak.com/shop-umai-charcuterie.php

Just scroll down to the prosciutto vidio

Also wild pork needs special consideration https://www.law.cornell.edu/cfr/text/9/318.10