Prosciutto is just dry-cured and heavily salted pig leg. The reason it's so expensive falls under the time to make each batch. The process of brining and hanging the meat can take upwards of 18 months. If you want to home-make prosciutto, it's going to set you back about $20 just for the salt. Don't worry, though; by the time it's done, you'll have accumulated more than a year's income.
Prep: 10 min | Cooking: 0 min | Total: 10 min
Serves 4-6 (appetizer)
Olive oil (1/2 tbsp)
Apple cider vinegar (1/2 tbsp)
Lemon juice (1 tsp)
Garlic powder (1/2 tsp)
Prosciutto (8-10 strips)
Chives (1 tbsp)
Ground black pepper (to taste)
In a small bowl, combine olive oil, vinegar, lemon juice, and garlic.
Lay prosciutto on a large plate. Paint (or drizzle) oil mixture over the prosciutto. Sprinkle chives on top, season with pepper, and serve.