So a guy at the sportsmen's club breaks out an entire home made prosciutto at the club yesterday. It was a year old and he claimed it could have still gone a couple more weeks. Starts with a whole hind quarter of a hog that gets salted down for nearly 4 months. Then hung and dried. The fact he has a temperature and humidity controlled room built in his basement doesn't hurt. One word to describe the product? DELICIOUS!!!! He was slicing it razor thin and serving with some Spanish Monchego sheep's cheese. I may see if he'd do a sausage making seminar in December. He makes all kinds of sausage and lunch meats.