> Why does it need to be in a container that degrades in 300+ years?
Because there's no other cost-effective material we've invented that keeps the prosciutto airtight (so it doesn't dry out in hours), won't puncture/rip easily, holds up to shipping+stacking, and is transparent (to examine for fat percentage, slice thickness, etc. -- always essential for meats and veggies).
Can you provide a material that does all that but starts degrading after 60 days? If you can, you stand to make a lot of $$$.
Obviously, the main alternative is having someone slice it at the deli counter for you, but that means you could only ever buy prosciutto at places with a staffed deli counter, including the 15-minute wait for the deli counter if you're going grocery shopping at the end of a regular workday...
Because there's no other cost-effective material we've invented that keeps the prosciutto airtight (so it doesn't dry out in hours), won't puncture/rip easily, holds up to shipping+stacking, and is transparent (to examine for fat percentage, slice thickness, etc. -- always essential for meats and veggies).
Can you provide a material that does all that but starts degrading after 60 days? If you can, you stand to make a lot of $$$.
Obviously, the main alternative is having someone slice it at the deli counter for you, but that means you could only ever buy prosciutto at places with a staffed deli counter, including the 15-minute wait for the deli counter if you're going grocery shopping at the end of a regular workday...