I wrapped it in muslin, hung it in the garage and durng prolonged periods of good weather I had it outside.
It was made from pork that was reared by a bloke I worked with, bought straight from him, cured at home. Shropshire living, haha.
It was probably worth a lot of money once cured, it cost me about £40 to do once buying the leg and salt.
Great with some bread, cheese, wine, ale.
It was really nice, I'm thinking about doing another one soon after finding these pictures.
As I was reading other recipes I seen one for goose pastrami and salami. Luckily I've just aquired some shooting with land covered in Greylag and Canada, shame I have to wait for the Greys as there are loads of them doing the same damage as the Canadas.