Wild Boar Prosciutto

1. Salt Box Curing: Bury ham in salt mixture 2 days per kg
2. Washing: Rinse thoroughly, pat dry
3. Initial Hanging: Hang in cool, humid environment
4. Long Cure: 12-18 months depending on size
5. Weight Loss: Target 30-35% weight loss
6. Testing: Check for proper pH and water activity
7. Slicing: Slice paper-thin when fully cured

Safety Note: Advanced technique requiring proper equipment and knowledge