Meat first salted, then hung for four to six months. Prosciutto needs good airflow while it hangs, as well as moderate temperature and humidity. A garage, or a living room, or an office, or above your bed -- all good places.
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.