Home Curing Spanish Meats??
Admbvi, there are recipes for most of these in Ruhlman's book "Charcuterie", available on Amazon. It's excellent; my only complaint is that it could really use more pictures.
I don't know your experience level with this type of cooking, so please forgive me if I offer the following unsolicited observation: moist "fresh" sausages are really quite easy to make. Pancetta and bacon are only a little more difficult. Dry cured sausages, such as salami, some chorizo, most salchichón, and so on are up another level. Hardest of all are the cured whole cuts, such as jamon serrano, prosciutto, and so on.
Temperature and humidity control are the most difficult things for most home cooks to achieve. In the case of the dried sausage and whole cuts, you want a cool (not cold), reasonably humid spot. But frankly, constancy is far more important than anything else. If you have a place that is just a little cool and stays very constant, you're probably OK. If not, you're looking at either construction of such a place (whether by modifying your home or by building some sort of container) and/or some SERIOUS expense.
There are a huge number of plans for things like converting an old refrigerator into a curing chamber as well as home construction ideas available on the web.
I hope that helps. Please let us know how your efforts turn out.