Anyone ever make their own jamon serrano/prosciutto at home or know of any good sites where I can do some research? Thanks...
http://www.sabor-artesano.com/gb/trad...I think you need to be living somewhere pretty dry if you want this to work. I've never tried it myself.
The temperature and humidity levels mentioned in the link pretty much line up to an idealized wine cellar. 12-15ºC, 65% humidity. There might not be room in the cellar to do something like this, but it's the right environment.
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