"Omelet" ha scritto nel messaggio

> Googled for some recipes, looks like a dry curing process that I've not >
> tried yet. I'm sure I could get a fresh (uncured) ham but I could not >
> find whether or not the rind gets removed before curing.

No. it remains.
>
> I'm also wondering if this can be done at 40 degrees. My Hobart has the >
> capacity if I were to "hang" it from the bottom shelf for the required >
> curing time.

My neighbors all make it every year, and it hangs at first in their ground
floor storage areas, not really like a cellar. It's done in
December/January so it's right cold at first, but it isn't that long before
it can come into the house proper with no special temps. You can really
tell the difference among the various types that are made from different
pigs that eat different foods. Daytime temps here are not that often below
40°F here.

I think I would make guanciale first-- cheaper in case of less wonderful
result and much harder to come by than prosciutto crudo.