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@Olly398
Oh yeah - that's me. I've been messing about curing salami and chorizo in my basement, which is relatively temperature stable and well ventilated, for a coupla years now. Only really for home consumption, but I must say the results have been very worthwhile. I'm half considering scaling up slightly to have a bit of surplus for bartering and possible farmers market action, but I don't really have the room, certainly can't rear my own pork (hence no margins) and don't wanna get into the red tape of food prep and sale legislation.
Still, a very rewarding hobby. Happy to talk about it if you catch me in pub sometime!