{"id":7426,"date":"2025-09-03T10:07:59","date_gmt":"2025-09-03T08:07:59","guid":{"rendered":"http:\/\/lacasadelprosciutto.local\/?p=7426"},"modified":"2025-09-18T12:23:15","modified_gmt":"2025-09-18T10:23:15","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
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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<\/div>\n\n\n\n

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

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“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.<\/em>“<\/p>\nAlberti Family<\/cite><\/blockquote>\n\n\n\n

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The appeal of carving with a knife: a ritual steeped in tradition<\/h2>\n<\/div>\n\n\n\n
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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’t worry if you don’t feel like an expert right away: we’ll guide you! Our video tutorials<\/strong><\/a>\u00a0will teach you\u00a0knife-carving techniques <\/strong>step by step, just like a real master prosciutto maker.<\/p>\n<\/div>\n<\/div><\/div><\/section>\n\n\n\n

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

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