It's dangerous, illegal, could kill me and my family, but it tastes so good. Making prosciutto and other charcuterie at home is frowned on by several layers of gov't. But in Italy, the source, they just hang it in the barn and open the window.
Here we build sealed climate controlled enviroments.
In my basement we have as south philly real estate agents like to call a wine making room. A walled off room in the front with a double sink, toilet and for some once less then creepy reason a shower head. In this room I plan on building a dry-curing room, where I will hang my meats.
