I don’t expect the readers of this blog to go out and make a homemade prosciutto. It might be too much, but it might make you think of about stepping out and making more homemade food.
I have made sausages for years. This year, I expanded out to cured meats. I use them often in cooking and at $17 to $21 a pound, it can get expensive. So make it at home. This 4 1/2 pound prosciutto cost about $16 from a local grower. I spent less than 1/2 hour in the total preparation.
I think the point is that you can make things at home. Simply. I will guarantee that my simple tomato sauce recipe blows away Ragu and costs less. The same thing goes for many other “staples.”
Let me know if you need a sauce recipe or want to learn about curing meat. Or ou could check out the great starter – Rhulman’s “Charcuterie.”
The prosciutto is fantastic by the way.