This is pretty close to the temperature and humidity of the closet where I store wine and hang salumi to cure. I've had the most success with pancetta, lomo, and brasola. I've had some successes and some failures with dried sausages and salami, usually related to undesirable mold that I didn't catch in time. I probably wouldn't hang an entire pork leg, in an effort to make something like a prosciutto. Generally, because of the cost and labor involved, I would want the conditions to be more precise and less variable. In my wine closet, the temp and humidity does change. However, for the smaller items I am playing with, and given the time necessary, the conditions are just fine. It sounds like a reasonable place to experiment. One final note, be sure your space is insect and rodent-free. That could be a potential issue.