Prosciutto slices should be very thin, to the point of being almost translucent. Try to cut the skin without removing a lot of fat. If you slice it too thick, it's a similar effect. But if you slice it just right -- just a little thicker than thin -- each piece has integrity and things work out. The prosciutto is then positioned on the slicer with the part from which the rind has been removed facing the blade, and slicing is carried on until the head of the femur has been reached. But I did google "how to slice prosciutto," and it didn't give any detailed information on hand slicing beyond saying it's a very difficult art. But a couple of websites tallked about prosciutto being shipped boneless to the U.S. so it can be sliced on machines. People who like their meat wafer thin are sure to be in their element with the 1/32 inch setting. While this meat slicer is … The slices cut from the knife follow the natural disposition of fibers, their irregularity adds to various sensations to the palate. The extremely sharp and precise stainless steel blade makes this the best meat slicer for prosciutto. At this point, a knife is used to cut away the flesh around the bone as far as the head of the femur so as to enable the whole femur to be removed. The fat is where the flavor is, and it also aids in preserving the leg of prosciutto. Raise your hand if you have a meat slicer. If not, put the prosciutto on a cutting board and hold it firmly in place with your non-dominant hand. Left: My prosciutto di Parma resting before its journey to the states; right: Taking up too much space in the office fridge. A good slicing knife has a sharp, long blade that is wide and thick, moderately flexible to adapt itself to the variations of the form of the prosciutto. How to slice ham thinly using an meat slicer? This is… For example, if you slice the average deli salami paper-thin and stack up a bunch of slices, they all kind of meld together into a gloppy mound. When life gives you a leg of prosciutto di Parma, forgo purchasing a meat slicer (like that was even an option) and instead learn how to hand-slice it. You no longer need to spend a lot of time in prepping for the cook, and you can directly proceed to … The Prosciutto Meat Slicer is without a doubt a unique looking, old, antique design, and yet the most highly effective tool you’ll ever need if you are offering any kind of prosciutto or other gourmet meats. Place your piece of prosciutto in your prosciutto holder or ham clamp, if you have one. Many Spaniards, or Portuguese chefs and butchers slice their Jamons and Presuntas with a sharp knife alone. After all, prosciutto is made by salting a leg of ham then hanging it up in a dark room, unrefrigerated, for months until it's dried out and turns into the salty, complex cured meat you know and love. Prosciutto is a type of Italian dry-cured ham that seems hardy. Berkel Red Line 220 Food Slicer, Red, 9" Blade, Electric Food Slicer, Slices Prosciutto, Meat, Cold Cuts, Fish, Ham, Cheese, Bread, Fruit and Veggies, has an Adjustable Thickness Dial 4.8 out of 5 stars 5 Remove the skin evenly across the leg in small increments on the basis of what you intend to cut or slice each time. If you’re a frequent meat cooker, then you can invest in an meat slicer , which can make the cutting process not only faster but a lot more efficient. It just failed to clarify whether it was machine sliced with or across the grain. However, it is also easy to set the blade to 3/5 inch for much thicker cuts.