Step-by-step | How to prepare homemade prosciutto crudo | Traditional way | First stage 

Thank you for your comment Giuseppe!

Hello! I usually use about 2kg, depending on the size of the leg. You should also add some crushed black pepper to the salt if you like for more flavour in the meat, or you can use paprika or crused chilie. No, you do not keep it in refrigeration, you keep it in a cool dry place like a garage for as long as you like. I use cooking salt. I suggest you watch the full video because It explains all of your questions. Thanks for your comment