Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put cheese in the fridge, it starts to lose its flavor and texture pretty quickly, even if carefully wrapped in butcher paper. Also, in the past, I've carried around a vacuuum-sealed packet of freshly cut jamon iberico for about two weeks without refrigeration, and it did not suffer at all for it. (My current prosciutto bundle is vacuum-sealed as well.)

Is it OK to play it safe and avoid the refrigerator? Or should I stick it in the fridge ASAP? (It's already been out for a few days.) It's my utmost priority that the prosciutto feel and taste as close to fresh as possible!