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20 bucks a pound for fracking LUNCH-MEAT........that has a very, very high fru-fruosity factor, no doubt about it.
No regular barfbags buying meat at that price....can't even pronounce the name. The Whole-foods Hipsters, and the like, buying that fancy meat, not me or other regular folks.
Have you not read what anyone has posted? It's not a lunch meat! You don't slap it on a sandwich like a pound of pastrami! (Or do you have a problem with pastrami as well?)
It's nothing new, okay, you might have never heard of it due to your upbringing, but it's not hipster or even traditionally a 'rich people's food'.
It's a peasant/working class staple....that was prized because, while it's expensive in large portions, it is an affordable way to bring a lot of flavor to a meal because so little is required.
Thank you for the really good laugh you've let me have by getting me to picture my grandfather as being a fru-fru hipster.
I can't wait to tell my mother that she's a hipster now! I don't know though....mom has been hanging out with her college-aged granddaughter this week.....so you never can tell!
Have you not read what anyone has posted? It's not a lunch meat! You don't slap it on a sandwich like a pound of pastrami! (Or do you have a problem with pastrami as well?
LOL - authentic kosher pastrami is almost $20/lb, too!
That stuff you get in a blister-pack in the supermarket is NOT pastrami, it's just cured meat beef with some pepper and other seasonings that approximates pastrami.
And, as for proscuitto, you can sometimes find authentic imported proscuitto priced less than the fake local supermarket fascimile. Here in the US, it's "artisan" or "gourmet"; but in the country of origin, it's just "normal".
Seriously, whenever you taken an authentic, common-place food from it's country of origin it ends up being "gourmet" somewhere else... you'd be amazed at what people in Europe pay for McD, KFC and Dixie BBQ!
What about that new-fangled snobby shi-shi Olive Oil. What, ain't corn oil good enough for ya?
Corn oil has it's uses, but it doesn't have the right flavor profile for drizzling on cured meats.
Pairing with a cold salad or cold meat platter or a drizzle over pasta or dipping bread are the only proper uses of EVOO... you're wasting your money if you cook with it since it loses it's virginity if it gets hot.
I don't think that knowing how to cook properly and use the ingredients to their best advantage is snobby.
Apparently the OP somehow managed to get to adult age without knowing about prosciutto then just compounded the whole ignoramus game by having no clue what a hipster is either.
Dude must be continually incredulous at the world.
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........that has a very, very high fru-fruosity factor, no doubt about it. 
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