Mastery Skills

Identify a Fully Matured Prosciutto

High quality prosciutto is not defined only by color – to recognize the quality, different senses must be taken into account, providing a complete experience.

APPEARANCE

The quality is reflected in the ruby red color, the marbled effect and at least one inch thick fat layer.

FLAVOUR

The slice of prosciutto must melt in the mouth in a sweet-salty fusion.

SMELL

Only well aged prosciutto has a rich and full aroma of salted dried meat.

TEXTURE

Softness or hardness does not indicate if the prosciutto is whether well aged or not.

Tyrosine?

White solid granules that you sometimes find in prosciutto slices are not grains of salt. They are harmless crystals of tyrosine, a natural substance deriving from the ageing of proteins and a guarantee of slow maturation. Prosciutto with tyrosine is of superior quality and has a special gastronomic value, which can be compared to aged wines.

Karst Prosciutto Range

The Art of Slicing Prosciutto

Slicing Prosciutto is a kind of art.
Find out how the masters create a sophisticated slice that no one can resist.

Tools for Hand Slicing

Prosciutto clamp

The clamp is used for stabilizing the prosciutto and therefore an easy slicing.

Long thin knife

This special knife with a flexible blade is used for producing precise and thin slices.

Short blade knife

Used for eliminating the smearing and rind.

Fork

Fork is used for laying elegant slices on a plate.

Switch Between Instructions:

Hand Slicing Prosciutto

or

Machine Slicing Prosciutto

How to Slice Prosciutto - Hand Slicing

We have prepared four videos for you, so you will no longer have to wonder "how to slice prosciutto".

1st Step

Use a knife to cut part of the sacrum and both hip cartilages.

2nd Step

With a narrow and well-sharpened knife, cut the surface of the muscle, the oxidized outer surface of the fat (about 2 mm) and part of the rind. Clean only the part of prosciutto you are about to slice.

3rd Step

Clamp the cleaned prosciutto with the greased side facing the guests and tighten it well.

4th Step

With first cuts, adjust the thickness of the fat and level the prosciutto. The slices should thin to melt well in the mouth. The charm of hand sliced prosciutto lies in the textured surface of the slice with an adequate proportion of fat, which contributes to the perfect aroma.

How to Slice Prosciutto - Machine Slicing

The machine slicing method is much simpler than slicing by hand, but since the mastery lies in the details, here are some that you may not know yet.

Before slicing, the prosciutto must be well cooled. With a narrow and well-sharpened knife, cut the surface of the muscle, the oxidized outer surface of the fat (about 2 mm) and part of the rind. The layer of fat must face up and the appropriate thickness of the slices is 1 mm; too thick slices give a rough feeling whereas too thin they are not succulent enough.

Serving

Karst prosciutto certainly does not need many accouterments so we should always carefully select them only to accentuate the unique taste of prosciutto.

Prosciutto Pairing Guide

Check Our Prosciutto Pairing Guide

How to Build a Perfect Charcuterie Board

Less is more, especially when you want to enjoy Karst Prosciutto, therefore the quantity and variety of accouterments should let prosciutto play the leading role.
Prosciutto should be sliced just before serving. Arrange the slices loosely on a board or tray so they do not overlap.
When you lay slices on the board, try rotating them to add some height as well as an eye-catching display of meat.

Check Our Presliced Range

Prosciutto Cooking Ideas

Time is precious. We value ours by allowing the prosciutto to mature and we appreciate your time by facilitating the preparation of dishes that will impress your guests.