Back in the big city,found my copy of Preserving the Italian way by Pietro Demaio.
I am to slow to type all of the process as he describes it but the critical bits seem to be these.
Trim the skin by 1/3 along the inside of the leg so meat is exposes remove any bloody meat particularly around the bone.DO NOT Create air pockets or hollows around the bone.
Lay on firm surface cut side up,use a rolling pin to push along the bone to remove blood from the veins.A lot of emphasises placed on this step.Suggested that this be done every day for at least a week.
Cover the entire cut surfaces with 2-3 cm rock salt,you want salt around all the crevices but you don't want to create hollows by pushing to hard. The whole thing goes under salt ,pull it out each day to do the rolling pin stage.
Under salt for 1 day per kg .
Remove brush off all salt,it needs to be dry. Rolling pin again over the next 4 -5 days. At this point some people will put leg between 2 boards & put a bag of cement on top of it,Italians always have a bag of cement handy! Leave it for a week or so. This flattens it ,squeezes out any juices,blood & removes any cavities.
Then wash cut surface with wine,dry thoroughly.Cover cut surfaces with pepper,put it in a well ventilated environment. Leave for 2 to 3 months.
Ideal temp13c ,80% humidity.
Next step make a putty of flour, fresh pork fat & salt cover cut surfaces,the cover that with layer of white pepper.
Put it away again for ??? .A lot of people say a year total ageing .
Hope this helps. There is a lot emphasis on getting the blood out & not creating air pockets.
I have seen a press made from 2 bits of form ply(easier to sterilise & laying around if you are an Italian concreter) with threaded rods in each corner & wing nuts that was used for a week to squeeze every bit of troublesome moisture out of it.Its the blood that will make it putrefy
Good luck Mick.