Need advice on cutting and storing prosciutto

Last fall I started three prosciutto.  It is time to start enjoying one of them.  I have a meat slicer, I do not have a prosciutto stand.  I do have a vacuum sealer.  I also want to send my Dad a big chunk for him to cut on his meat slicer.  I live in southern California. It is warm even in November, but the house doesn't usually get hotter then about 76 deg F humidity is generally low to medium.  I think I would prefer cutting on the meat slicer instead of hand carving.  I have been curing and dry aging meats for years, but these are my first hind pig legs.

I was thinking of deboning this first one and cutting into two or three large prices, then vacuum sealing two of these pieces.  One would be sent to my Dad. One would sit on the shelf with no refrigeration?

The third piece of this first prosciutto, I would start eating by cutting on the meat slicer as needed.  To store, I planned to just wrap it in plastic wrap, place in a zip lock bag and store in the fridge.  I would like it to last a month or two like this if possible.

Questions:

Is this a good plan for the first prosciutto?  Should I make any alterations?

For the second prosciutto, I was thinking of getting an actual stand and hand carving.  I figure it will take one to three months to eat. I would just leaving the exposed meat covered with plastic wrap at room temperature.  Is this a good plan or will it dry out and spoil too quickly?

I have read of people cutting a big chunk off and re-hanging the leg with lard spread on the exposed meat.  Is this a good option?  How would this work? Any suggestions?

Then for the third, I would do whichever option I liked better?

Any advise would be greatly appreciated.  I know there are about 83 questions here, again, any advice would be great.

For the obvious- don’t cut into more legs than you need to- one at a time.

I like the basic plan, take some to others to ensure it isn’t wasted. Our first pig prosciutto was kind of a race against mold. There are some videos on YouTube of how to trim a prosciutto, two main techniques- one for fairly rapid consumption like in a deli. This the skin and fat are removed entirely and meat is covered with a damp rag that must be changed frequently. Second way is to create a flap Thin enough to prevent much airflow on the meat and continue to trim as you progress in the cut. It does not have to be a perfect seal or anything. It’s kind of a pain but meat lasts well. Takes a few minutes every few days to extend and prepare the flap.

I would advise against plastic and fridge.
Here is a website from a Spanish vendor of Jamón Ibérico (very similar to Italian prosciutto):
https://www.enriquetomas.com/es/blog/en/how-to-preserve-a-started-ham/
There it says it lasts 16 days in summer and 21 in winter once you start it, and you should slice and vacuum the rest that you can't eat within that timeframe.

On this website (no English version) they recommend to store it if possible with some moving air, low humidity, out of the light and cool, and cut regularly (better every day than with pauses).
https://www.expansion.com/fueradeserie/gastro/2018/01/02/5a3cef5d22601d38678b4578.html