50g (1¾oz) free-range locally made prosciutto, thinly sliced and fat removed
sea salt flakes, to taste
Place the prosciutto in a food dehydrator* or an oven at 60°C (140°F) for 15 hours or until crisp. Using a mortar and pestle grind the prosciutto to a coarse powder. Add the salt and store in an airtight container until needed.