A slice of hand-cut prosciutto has always been a special experience since this method is considered as an advanced one. Cutting by hand requires a well-aged and evenly dried prosciutto as well as a skilled person
When cutting by hand, it is especially important to prepare the prosciutto beforehand.
The surface of prosciutto must be adequately moistened, so we recommend storing it in a slightly more humid place for a day or two before prior to slicing, or wrapping it in a damp cloth for a day. The dark, firm, dry outer muscle and the still soft inner part of the muscle make it difficult to guide the knife evenly.