It's been about a 18 months since we salted the prosciuitto described at:

http://www.meatclub.org/proscuitto-begins

Peter has been the custodian for the last year-and-a-half, so he'll have to chime in with any relevant details about the curing conditions.  But, as you can see below, the leg looks fantastic.  And, it smells amazing.  It lost around 44% of its weight.

I'll post more pictures and give more details when I cut into it and taste, but that may be a couple weeks, since I'm on my way out of town (and just sprained my ankle, so unable to wield the beastly hunk o' love with my crutches.).  But, I promise, more to come....