What is the primary purpose of adding salt in traditional ham curing?

Which of the following is the traditional curing method for Italian prosciutto?

In traditional curing, approximately how much salt is typically used per pound of fresh ham?

What is "equilibrium curing" in ham production?

Which traditional preservative works with salt to cure ham by preventing oxidation?

What is the purpose of "overhauling" in traditional dry-curing of ham?

In traditional Spanish ham production, which season is traditionally considered best for beginning the curing process?

What traditional method helps determine when a country ham is fully cured?