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Prosciutto slicing machines [split from L.A. board]

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Prosciutto slicing machines [split from L.A. board]

ostudio | Oct 9, 2006 11:31 PM

[The Chowhound Team split this tangent from its original location on the Los Angeles board. To join the discussion about prosciutto in the L.A. region, please go here: http://www.chowhound.com/topics/31581...
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I absoultely agree with you George.
The key to delicious prosciutto is not only the product itself, but that it is sliced correctly.
The CheeseStore of BH slices it on that beautiful Italian red meat slicer (I can't remember the name of the machine, but the company was started by a man who use to work for ferrarri cars). There is a HUGE difference when good proscutto is sliced on a good machine. The slices are even (key) and thin without shreading the meat (which is usually what happens when it is sliced on an electric machine). BTW I just bought some salumi Toscana made by Framani (Paull Bertoli's company) from CSBH and it was delicious!
Cheesestore of Silverlake also uses the same type of machine.

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