We make sopressata, copa, and prosciutto. We wait until January so it is cold enought to hang (dry) meat in the garage on in a cold cellar (if you have one). I learned from my father and other old Italians. This is the way all of them do it, I don't know anyone who does it in a temp controled fridge.
I think Rytek Kutas discusses this in one of his books.