Some close friends/relations gave us a wonderful, delicious and extremely generous gift – a whole boneless Prosciutto di Parma sent airfreight from Italy!!! I LOVE prosciutto. In the same manner that I adore jamon ibericos and the many variations on that theme. The love affair with prosciutto is so ingrained in our psyche that we invested in a small electric slicer for home use (not as heavy duty as one in a deli) many years ago. We can slice the hams (or salamis, mortadellas, pepperonis, etc.) as we need them and to the desired thickness.
What is supposed to be a one-man slicer is actually a bit tricky to operate unless you have two people around… One person to hold the light slicer steady and keep the “on” button pressed, while the other person slides the ham against the turning blade. With a whole prosciutto, the first 10-15 slices can be made up entirely of fat, but gloriously tasty fat, until you get to the meat. I find that the first few slices need to be a little thicker and then at that point you can carefully attempt to get the ideal “paper thin” slices…
For this maiden cut into the ham, we took off barely 5% of the weight of the ham, and nearly half of it was fat. But thinking something so good couldn’t possibly just be chucked out with the garbage, I stored the fat in the fridge until I could figure out a good use for it. It wasn’t long, the next day actually, before the fat would come in handy… YUM. The prosciutto was delicious… Grazie. :)