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{"id":7426,"date":"2025-09-03T10:07:59","date_gmt":"2025-09-03T08:07:59","guid":{"rendered":"https:\/\/lacasadelprosciutto.publifarm.com\/?p=7426"},"modified":"2026-04-27T17:25:58","modified_gmt":"2026-04-27T15:25:58","slug":"how-to-slice-san-daniele-prosciutto-knife-or-slicer","status":"publish","type":"post","link":"https:\/\/lacasadelprosciutto.publifarm.com\/en\/news\/how-to-slice-san-daniele-prosciutto-knife-or-slicer\/","title":{"rendered":"Slicing San Daniele prosciutto: knife or slicer?"},"content":{"rendered":"\n

When you serve San Daniele prosciutto<\/strong>, 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.<\/p>\n\n\n\n

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

The advantages of a slicer: precision and convenience<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Light, perfect slices<\/h3>\n\n\n\n

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<\/strong>.<\/p>\n\n\n
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<\/div>\n\n\n\n
\n

\u201cWhat is the best way to\u00a0slice prosciutto,<\/strong>\u00a0with a slicer or with a knife? There is no right or wrong answer, just two different ways to experience authentic flavour.<\/em>\u201c<\/p>\nAlberti Family<\/cite><\/blockquote>\n\n\n\n

\"Il<\/figure>\n\n\n\n

The appeal of carving with a knife: a ritual steeped in tradition<\/h2>\n\n\n\n

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

Carving prosciutto by hand: a skill handed down over the years<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Learn how to carve San Daniele prosciutto at home<\/h3>\n\n\n\n

Don\u2019t worry if you don\u2019t feel like an expert right away: we\u2019ll guide you! Our video tutorials<\/strong><\/a> will teach you knife-carving techniques <\/strong>step by step, just like a real master prosciutto maker.<\/p>\n\n\n\n

The difference between carving with a knife and a slicer<\/h2>\n\n\n\n

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.<\/p>\n\n\n\t\t\t\t\t

\n\t\t
\n\t\t\t
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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\"Il\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\"Affettare\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\"I\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\"Differenza\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
    \n\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/section>\n\n\n\n
    <\/div>\n\n\n\n

    Come and discover the secrets of San Daniele prosciutto<\/h2>\n\n\n\n

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

      \n
    • Delicious tastings<\/strong>\u00a0of our San Daniele prosciutto.<\/li>\n\n\n\n
    • Guided tours<\/strong>\u00a0that reveal the artisanal processes.<\/li>\n\n\n\n
    • Practical tips<\/strong>\u00a0to make the most of each slice.<\/li>\n<\/ul>\n\n\n\n

      Follow us on our social media channels to stay up to date on news and tips, so you don\u2019t miss out on any of Alberti 1906\u2019s flavour secrets.<\/p>\n\n\n\n

      La Casa del Prosciutto \u2013 Alberti 1906:<\/strong> the authentic taste of tradition passed down for five generations.<\/p>\n","protected":false},"excerpt":{"rendered":"

      When you serve\u00a0San 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.<\/p>\n","protected":false},"author":1,"featured_media":7184,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-single-new.php","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[138],"tags":[],"class_list":["post-7426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nSlicing San Daniele prosciutto: knife or slicer?<\/title>\n<meta name=\"description\" content=\"What\u2019s the best way to slice prosciutto \u2013 with a slicer or a knife? 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