Looks good , how old is that procciutto , and how long will you age it , do you go by weight ?
I haven't made prosciutto yet , but have made some great Pancetta , and Coppa , I hang them until they lose 35% of their weight , usually about 2-3 months.
I have done dry cured Hams , but not in the Prosciutto style.
Cheers , Jim.