prosciutto - next stage

Our whopper prosciutti are ready to emerge from the salt* to be pressed. We washed them with cold water, patted them dry with paper towels, and washed the exposed flesh area with red wine. They have to be pressed, but we can only do one at a time, so the other has to hang and wait its turn. (* weighing in at 17kg, they should only have been salted for 18 days but what with all the medical issues recently we forgot... so they were salted for 24 days)