Why you should learn to taglia prosciutto a mano at home
If you've ever walked into a high-end deli in Parma or a small tavern in the Tuscan hills, you've likely seen someone take the time to taglia prosciutto a mano instead of just throwing a leg of meat onto an electric slicer. There is something almost hypnotic about watching a professional master the knife, pulling off paper-thin slices that look more like silk ribbons than lunch meat. It's not just for show, though. While a machine is fast and efficient, cutting by hand changes the entire experience of eating cured ham. ...