WHY CHOOSE A HAND-SLICING WORKSHOP?

Hand-slicing belongs to the intangible culinary heritage on Slovenian soil. The tradition was formed centuries ago, when they didn’t have a rack or a prosciutto machine and they sliced the prosciutto in the drawer. The correct way of cutting prosciutto by hand should be preserved and handed down to all descendants, because only the correct cut refines the meat to its highest point of gastronomic experience. When it comes to experiencing the whole story and the technological process of product preparation, not only high-quality raw materials and long-term ripening are enough, but also the correct cut, which in most cases is performed on special or selected occasions. Incorrect slicing can destroy even a high-quality ham, which is why knowledge of the traditional manual slicing technique is crucial for the correct and high-quality presentation and consumption of prosciutto.