The fat in the prosciutto and the oil-slathered cucumber is used with oxygen and a flame to combust, giving a fairly strong-burning torch. Check out the video below.

Proscuitto, we should add, is a dry-cured (not smoked, like American bacon) spiced Italian pork product, and despite hailing from communist Europe, is far superior to what we in the States know as bacon. That’s right. There’s something better than bacon. [Boing Boing Gadgets]