Jeff, I too am curing a proscuitto amd everyine aroind me smells it and says that thing is bad but it just reminds me of my nonno's cellar where hams hung while I was growing up. My nonno was an accomplished italian wine maker and he dried kick but salumi and proscuitto. I was only a child when he died so no hands on here but my mind remmebers the smell and the funk and Mike is right. North Americans just arent used to it. I ate a slice of the funky ham they said was gone and I am still here and not in the bathroom. It wasnt a gag me smell just a bit of an ammonia type smell only if I cut it and it dissipated quickly leaving nothing but a lovely nutty smell behind. Did you end up cutting yours open?
