mojama in calgary?
hmmm, i'm not so sure you'll get the same results as they do in Andalucia without the Iberian sun and wind...and of course the fresh Mediterranean Sea salt ;)
seriously though, try your local Spanish market. if you can't find it locally, you can order it online:
I'd be curious how your effort to make mojama goes. I would think that at certain times of the year in Calgary, with the dry climate, it could be left to hang in a cool part of a basement, with the occasional fan moving the air around.
I've made bacon, pancetta and guanciale very successfully here using the same approach.
re: Scary Bill
A pancetta recipe I like came from Chow:
I use Demarara sugar usually instead of standard brown.
The gualciale recipe that I like is Mario Batali's:
I altered it a bit once and Mrs Scary tore a strip off me because it just wasn't the same. "Sprigs" means big sprigs, not small ones. Mario's favourite herb seems to be thyme.
This is my cured meat bible: