DRY-CURED HAM is the king of Italian deli meats, and therefore it's important to slice it correctly...it must be sliced thinly, but when it’s mild its silky softness makes slicing more complicated.
This is why the essential rule is to make sure to use a professional machine with a very sharp blade with a diameter of at least 35 cm.
It is advisable to remove the product from the vacuum pack and leave it at room temperature for at least half an hour before serving it, the time needed for the product to regain its natural softness and aromas.Dry the fat off with a cloth or paper towel.
Remove the rind only from the part that you intend to slice. Remove the yellow fat until you reach the pink part.
The fat is a valuable part of the product as it gives softness and mildness to the dry-cured ham.
Should the product become excessively soft it is advisable to cool it to at least 0°C.
Place the product on the machine so that you start slicing it from the shorter part
The thickness of the slice depends on tastes but we prefer it very thin, almost transparent.
Cut the slice so as to maintain the right proportion of lean/fat.
Place it on wax paper and cover it with a film sheet.
Cover the piece with cling film before storing it in the fridge at night.
As you start slicing the next day, take care to discard the first slice.
Cutting into pieces is recommended for those who do not have a slicer with a blade larger than 35 cm.
Cut the strings or duct tape in the widest part of the dry-cured ham, leaving those that tie the “gambuccio”, the end and narrower part of the leg.
Proceed to cut with a sharp blade and a waving motion, applying strong pressure and holding the knife at 45°. The cut must be made at about the midpoint of the total length of the ham. This operation yields 2 asymmetrical parts. The second cut is made only on the part without the “gambuccio”, which will be cut exactly in half. This operation yields 3 parts. Before placing them on the slicer, each piece must have the rind and excess fat removed from the parts that are going to be consumed.
The two “twin” pieces will therefore have 2 sides of different lengths, and it is recommended to use the longer side in order to obtain a larger slice.
The upper part with the “gambuccio” will yield a slice as large as the entire dry-cured ham.