Tools You’ll Need
Before getting started, it’s imperative that your kitchen be equipped with the right tools to properly handle, care for and serve Prosciutto di Parma.
Small Butcher Knife or Paring Knife
Necessary for removing the skin from the leg and any oxidized parts to prep the leg for slicing.
Slicer
A handcrank slicer is the ideal tool for slicing. It’s manually operated and creates consistent, paper thin slices. These beautiful machines can be used in front of patrons for an added restaurant experience. You can also use an electric slicer, which will also give you thin, smooth slices of prosciutto. Best slicers for Prosciutto di Parma have a vertical blade 1 foot in diameter.
Morsa
Necessary for removing the skin from the leg and any oxidized parts to prep the leg for slicing.
Slicing Knife or Carving Knife
This knife is necessary because it allows you to slice across the bone-in leg in one fluid, natural movement. The blade must be flexible so that it glides naturally with the movement of a hand. Its flat nature also allows you to get that thin, smooth slice.
