Some whole muscle drying questions...

[Indaswamp]

I was reading a pdf of the products produced by Mossimo Spigaroli at his salumeri in Italy. He states that Culatello, "must undergo 2 autumns of fog and one summer of fermentation."

So my question is this: what average temperature would he be referring to in the summer? Can this be duplicated in a home environment using a curing chamber? I know that there is a surface culture available from bactoferm for use on whole muscle cuts. Does this culture simulate the flora which Mossimo is referring to that does the fermentaion on his culatello?

I guess the bigger question would be this: what chamber parameters should be used to simulate 2 autumns of fog and one summer of fermentation?

Also-when using sugna, how thick should it be applied?

And lastly, does anyone know what spices are used in the Italian concia blend? I see it used in some salamis......

Thanks in advance!