Salt Cured Ham

Salt and Sawdust were used in days past, medieval and before, to produce salt cured ham - salt cured meaning it tended to reduce the number of tubers in the meat so there was a reduced chance of getting tuberculosis. Perhaps this could be re produced with a "curing cellar" for pig meat that is to be ham instead of pork? I believe someone mentioned before about different cuts of meat, a ham would be a different cut from the pig.....just a thought.