natural curing Italy

...It is made from the thighs of salted Italian pigs, with the rind-covered part using wet salt, and the lean part using dry salt, pepper, garlic, and natural spices. The hams are placed in a refrigeration chamber for curing (temperature between +1° and +4°, humidity 80%), then in a second chamber called "resting chamber". Here, after removing the residual salt, they hang for 90 days. During this...