I've been experimenting a lot with dry curing recently. Here is a great Sopressata I made. It's Len Poli's "Sopressata di Calabria". I followed his recipe to a tee. If you do make this, follow his instructions closely. He spells it out really well. Not gonna bore you with prep stuff, so let's just get to the good stuff. I hung this in my curing cabinet at 55* with 75%R/H + or -. After 6 weeks and 40% weight loss, I got this. (I wiped some of the white mold off prior). This was really good.