You can actually replicate it's flavor pretty closely in your own fridge. Wrap a steak in cheesecloth and put it on a wire baking rack at the back towards the top of the fridge. Pull it out in about 3-4 days.
I'm seriously contemplating making my own dry-cured meats. If I had the right temps in my house, I'd be making homemade prosciutto for sure. I may do some dry cured sausages this summer.
I think the proscuitto is noble, but it's going to be a bitch shaving it paper thin when you're done. But the sausage, that will be amazing.