Jamon Iberico de Feral Hog

Wereas, Texas has an over abundance of feral hogs;
Wereas, I have a whole Texas feral hog;
Wereas, Jamon Iberico is the best meat ever;
Be it resolved, I will dry cure the hind quarters of my feral hog and make Jamon Tejas.

</political season> Sorry about that

Does anyone here have any suggestions or advice?

I have salted both hind quarters and stored in my kegerator at 34-40°F for the past ~1.5 weeks.
I plan to move them to my fermenter at ~55-60°F and age for 24 months.
I also plan to rub it with paprika. (The Internet said to do so)

Thanks.

Oh, that's such a great idea! I have no experience or input, but I wanted to let you know that I think this could be stupendously good.

I'm going to try to shoot a hog in January next winter, but we'll see.

I love anything swine . You should try and do something that has to do with brewing to it. I want to pressure cook meat in a stout or a nice citrus ipa.

Now you have me remembering the jamon from my Spain trip last fall. I miss that stuff.