Slicing San Daniele prosciutto: knife or slicer?

When you serve San Daniele prosciutto, every detail makes a difference. We know that the magic of flavour comes from respecting tradition and the craftsmanship we put into every step, right up to the moment of carving.

One of the most frequently asked questions is: what is the best way to slice prosciutto, with a slicer or with a knife? There is no right or wrong answer, just two different ways to experience authentic flavour.

The advantages of a slicer: precision and convenience

Slicing with a machine is ideal for those who like absolute precision and delicacy. A slicer produces thin, uniform slices, bringing out all the sweetness of San Daniele prosciutto.

Light, perfect slices

Imagine a thin, almost transparent sliver that melts in your mouth, releasing all the aromas and subtle notes of a long ageing process. This is the magic of a machine-sliced San Daniele prosciutto.

“What is the best way to slice prosciutto, with a slicer or with a knife? There is no right or wrong answer, just two different ways to experience authentic flavour.“

Alberti Family

The appeal of carving with a knife: a ritual steeped in tradition

For purists, for those who love tradition and the warmth of slow actions, carving with a knife is a true art. With an Alberti 1906 whole prosciutto on the bone, you can enjoy an authentic experience that takes you back in time, through stories and flavours of times gone by.

Carving prosciutto by hand: a skill handed down over the years

It may take a little manual dexterity and patience, but every hand-carved slice carries with it the fragrance of tradition and the passion of a skill handed down from generation to generation.

Learn how to carve San Daniele prosciutto at home

Don’t worry if you don’t feel like an expert right away: we’ll guide you! Our video tutorials will teach you knife-carving techniques step by step, just like a real master prosciutto maker.

The difference between carving with a knife and a slicer

Carving with a slicer and with a knife are not mutually exclusive: they are two different ways of enjoying the same product.
The former offers the perfection of thin slices; the latter, the appeal of artisanal skill.
Choose based on the time, the occasion, and the type of experience you want to have.

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Come and discover the secrets of San Daniele prosciutto

Ti invWe invite you to discover our secrets and immerse yourself in the world of Alberti 1906. We look forward to seeing you at La Casa del Prosciutto in San Daniele del Friuli, to embark on a journey into the heart of Friuli, where every flavour tells a story. Here, you can enjoy an unforgettable experience, with:

• Delicious tastings of our San Daniele prosciutto.
• Guided tours that reveal the artisanal processes.
• Practical tips to make the most of each slice.

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La Casa del Prosciutto – Alberti 1906: the authentic taste of tradition passed down for five generations.