Does anyone in the bay area make prosciutto? I called the Fatted Calf and even though they're all about making their own, the only carry Parma. My friend is trying to do a 100-mile dish that calls for prosciutto, but so far I've been unable to locate a source. We could sub pancetta if we have to, but I'm a bit surprised I can't find a local place that makes it. It doesn't even have to be pork, it could be duck for all I care.