No Nitrate,Nitrite Just a salt cure pork

[dew2]

This method has been done for as long as humans found salt2000-3000 years back. Prosciutto is a leg of pork, BUT loins and any part can be done the same method,Salt is a cure! Nitrate, nitrite absent.
 I do one or 2 every year.The first few were salty but with time you can learn when to rinse salt off and develop a taste you like,Including a spice/herb rub for flavor.I suggest to start small like a 1/2 loin then when confident advance to a who;e leg. It takes TIME 1 year minimum of hanging for a decent taste.Take the time! you'll be surprized  of just how good you can cure a meat!
 At this time I have 2 hanging 2 -21/2  years old, the older the more enzymes break down the cellular structure of the meat making it tastier! The Temps dont harm em! I had Italian neighbors in the 60s who helped me learn Prosciutto,Lardo,Pancetta.Pepperoni and other curing/pickeling old time natural methods.
 Salt is a preservative and cure changing meat cellular structure. Just like old timers curing salt Pork for longevity when refrigeration was not even heard of!
 Heres a site with great instructions remember start small!!! You may over salt like I did when starting my own in 1973
http://www.themanual.com/food-and-drink/how-to-cure-prosciutto-at-home/

[Boar]

very interesting process.  I can barely wait two weeks. thanks for posting that tho,