If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group from the leg. Fiocco (right) is the remainder of the boned leg.
After dry curing, note the WMOH and how much they have shrunk.
