You could use a wine fridge or a modified cooler of some sort. You could put in something to control the humidity. Search online and you’ll find many different solutions from people just dampening a towel and keeping a hydrometer in there to more active humidifying approaches. I just hang them in the cellar during the fall/winter. I’ve pushed the temp up to the high 60s with my pancetta and guanciale without any apparent ill effect, but the target temp is usually around 50-60.
Yes, raw breasts. Cured meat usually is raw. Some is also smoked, but something like, say, prosciutto or any of the great hams, is as simple as a raw leg of pork, lots of salt, and time.
Does fat drip out when it’s curing? If you hung it in a burlap sack, would it have enough airflow? My attic temp and humidity would probably be OK, but we have insects and the occasional gecko…
The wine fridge sounds like a good idea. (I know, I make fun of people with wine cellars but assume everybody has a wine fridge, right?)
Got around to making the duck prosciutto last week and had a taste today. Wow. Surprisingly delicious. I’ve had duck prosciutto before–a local brewery/pub (Goose Island) occasionally has it on the menu. I wasn’t much impressed with their rendition. Maybe it’s just the fact that I made it myself, but, damn, if this stuff doesn’t taste great. I need to run this over to my friend who has a restaurant-grade deli slicer to slice this stuff real thin. Last time I made pancetta, it was a revelation what a paper thin slice does to change the mouthfeel and taste of that stuff. I can’t wait to see how it is with the duck prosciutto.