Pulled these from my curing fridge today. They felt ready. Maybe could've dried a little longer, but it's a new curing fridge that I'm still learning how it's going to do. Removed from the cases and vacuum sealed to equalize for a few weeks. Then it's to the slicer. :-)

The smaller one in the back is a lonzardo, loin/fat cap. The one in the front is a coppa.
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Lonzardo sliced in half.
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Coppa sliced in half.
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Dang, looks great bob :-)
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Wow. Gorgeous.

I probably don't have the time or 3rd fridge for it, but can you recommend a book or site on a how to?
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Look for "Charcuterie" by Brian Polcyn and Michael Ruhlman, the revised edition. Fixes some errors in the initial release.

If you're on FB, look for a group called The Salt Cured Pig. Great resource.

This blog got me started - http://curedmeats.blogspot.com. It hasn't been updated in a while though, but has really good info. Was the basis for making my own curing fridge.
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I own this one.
https://www.amazon.com/Charcuterie-S.../dp/0393240053

When you come to San Diego next month to visit, you can borrow it indefinitely.
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Yup, that's the one. A great introduction without a big investment is bacon or pancetta. Both can be done in a regular fridge.
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Bob! You're killing me! I just had breakfast and now I need to go eat again after seeing those. They look delicious.
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Looks great, Bob.
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Lookin good Bob :-)
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:-)
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Okay, now THIS is what I am interested in getting into next. Curing!

What kind of curing fridge do you have?
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