Jamie, Peter and I received some guidance in the last few days from a well known and credentialed culinary professional (who shall go unnamed by me on this web site) about what should happen at this point to our beloved proscuitti after said person perused our web site.   The advice was to get lard into the cavities and onto the cut side of the beasts as soon as possible. I had difficulty envisioning how much lard would be needed. Jamie volunteered his stock, but I eyeballed it and decided it might not be enough. I was fortunate to snag a freshly rendered batch (five pounds worth) from the Café Rouge Meat Market in the Fourth Street area of Berkeley. As you will see from the following pictures, the stuff is gorgeous...and even tastes great. I was seriously trying to figure out what kind of sandwich to make with it! Since it was a very fresh batch, it was quite soft and easily workable into the cavities.   So, here are the hams on the kitchen counter before larding:     The hopefully former problem cavities are still moist, but still smell meaty....which I take as a good sign.   Here is the five pound hunk of lard:     Here are the hams after being well lubricated:     And another view:     Leftover lard (yum!):     And back into the aging fridge:     Clearly, I can no longer consider flipping these things periodically in the future since the lard would make a mess and may even drip/fall off. So, I think they are pretty much in position for the rest of their aging lives (except perhaps for being weighed every couple of months).   Speaking of weight, with lard applied the small one now weights 23.5 lbs. and the large one is 26.5 lbs. So, I used about four pounds of the lard (less what I licked off of my fingers at the end of the process).   Let's hope this actually does some good in the long run.