Remove the small end and extra pork at the large end; then cut lengthwise and crosswise to create 4 pieces

With a cleaver, chop trimmed pieces into fine pieces

In a sauce pan, cook chopped pork in butter over MEDIUM HIGH heat until nicely browned

Add chicken stock and gelatin powder

Add water and simmer for 60 minutes, adding more water if necessary

Pound pork pieces between plastic wrap until 1/4 inch thick

Flip pork over and season with salt and a light dusting of flour

Seasoned pork generously with salt and pepper

Flip pork back over and season with black pepper

Lay 3 sages leaves over each pork piece

Cover each pork piece with prosciutto

Place plastic back over pork and lighlty pound to seal the prosciutto

Refrigerate for 30 minutes

Strain the sauce

In a skillet over HIGH heat, cook prosciutto side of pork in olive oil for 3 minutes

Flip and cook for an additional 1 minute; set aside

Turn heat OFF and blot up excess oil with paper towel

Turn heat to HIGH and add wine and sauce until reduced by half

Taste for seasoning