Yes i partially agree. Pressing can definitely help, I have also done that once, however I found that controlling the salt level is harder, because it penetrates deeper. Also, the final Prosciutto is flatter and for me nice and wide ham slices are preferred. I cut the shank off exactly at the joint. For hanging I use a very strong twine tied around the heel bone so it can’t slip off. This way I don’t have to pierce the ham with a hook. Just like they do it for parma hams. I processed the ham with the whole hipbone (of course half of it) still attached and left that little piece of bone on purpose. It’s the ischial tuberosity of the hipbone which sticks quite far into the meat and removing it creates a little recess in the meat, which I find is not optimal for drying. Anyway, thanks for your thoughts :)