Na, I just use the Schwartz stuff, paprika, hot paprika, crushed Corriander seeds, onion powder, garlic (real), salt and pepper, I also add a pinch of prague powder to keep the nasties at bay.
I just hang mine in a shed that has a bit of draught about it.
You can buy a white mould culture you can spray on to protect the meat as it dries, it makes it look a bit more authentic too.
I don't bother.
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.