Despite the common misconception, prosciutto is in fact Italian ham, and not a ravishing disease. Although both can be cured it is best to make sure you aren't too hungry when you decide to make prosciutto since it takes about 10 to 12 months. Just like wine, prosciutto is best when allowed to age long and gracefully. Once you have successfully cured your own prosciutto, you will have a flavorful supplement to any pasta, salad, pizza, or meat dish.

1. Select the finest piece of ham butt you can find. The Midwest is said to a have a particularly sweet ass selection.

2. Refrigerate the ham until it has reached a chill 34 degrees F.

3. Rub the ham butt all over with sea salt. You can add a pinch of pepper, parsley, and/or garlic powder if you want a more robust flavor. Over the next 25 days occasionally take your ham and massage and knead it. Rub off the sea salt and apply more.

4. Find a dry, cool place to hang the ham, like in a basement. It is best to have a room solely dedicated to curing the prosciutto. Let the meat sit for 10-12 months to allow proper curing time. The controlled atmosphere maintains all the subtle flavor, delicate aroma and soft texture of the ham. You will see the ham harden and then become pink and rosy again by the end of the curing period.

5. After that time, the ham will be fully dried out and you will have tender, Italian prosciutto. Buon Appetito!