prosciutto, next step

 Unable to find pure lard, we rendered the fat from pork fat back.

 Then we rinsed the salt from the ham and dried it thoroughly

 Next, we painted it with the lard to keep it moist.

 Covered it in black pepper to keep the bugs away.

Then, wrapped it in cheese cloth.  It is now hanging in our basement for at least 4-5 months, maybe a year.  We are crossing our fingers...