You can also use the mandoline to perfectly cut that special occasion cured sausage or prosciutto.
Begin the cut near the top of the prosciutto leg and slice against the grain. The cuts should always move in the same direction, starting from the skinny end and moving away toward the wider end of the leg (your goal is to leave a flat surface along the line that you cut).
A mandoline is primarily designed for slicing fruits and vegetables with precision. While it can technically be used to slice cooked meat or chicken, it is not recommended for raw meat due to hygiene and safety concerns. Here are a few points to consider:
Wobbly, unstable mandolines are not only inefficient but also potentially dangerous. They should also be able to hold up to firm pressure and, of course, firm vegetables. And if they don't slice cleanly, there's absolutely no point. Some models include a foot that lets you stand the mandoline on the counter.
The V-shape of the blade also makes the KOBRA the optimal tool for slicing up cheeses and harder meats like salami and pepperoni. This mandoline will safely decrease your chopping time in the kitchen allowing you to quickly put together fresh salads, fruit bowl, charcuterie boards, and more.
You can also use the mandoline to perfectly cut that special occasion cured sausage or prosciutto. Just take your time, exercise caution, and start seriously upgrading your at-home protein game.
This mandoline is a favorite among professional chefs, and we were excited to put it to the test. Like the Kyocera, it's simple and sharp out of the box with a straight blade that executes even slices every time at every width.
You can use a sharp cleaver or a good chef's knife for slicing meat. We like the Victorinox Chef's Knifefor this task. The Victorinox boning knife can also be useful for getting fairly thin slices of meat but requires a little more patience and effort to keep the flexible blade from getting off-center.
If you're hoping to save time in the kitchen or just want to avoid chopping, a mandoline slicer is an excellent, inexpensive tool to consider.
Is it Okay to Eat Raw Prosciutto (Straight from the Package)? Yes, both prosciutto Crudo and prosciutto Cotto can be eaten straight from the package.
Always slice Prosciutto di Parma to order – never in advance. Unless directly specified, it should be sliced paper thin – no more than 1/16th of an inch. Ideally, it should be translucent when held up to light.
Most people purchase pre-sliced Prosciutto packed in 3 or 4oz containers at the grocery store. Unopened, the meat should stay fresh for several months in your refrigerator. Once you open the package, it's best to make use of it within the next 3-5 days (that's assuming, of course, that you have leftovers!)
While a mandoline slicer can be used for slicing meat, it may not be the ideal tool for this purpose. It is important to consider the blade sharpness, meat texture, safety concerns, thickness adjustments, and cleaning requirements before attempting to slice meat with a mandoline.
The best slicing knife is the Victorinox Fibrox Pro, which is sharp enough to get razor-thin slices from even the most tender cuts of meat.
Take full slices of prosciutto and cut them half or even quarters depending on the desired portion size. Fold the prosciutto back and forth and pinch the bottom to create a small fan. After making 6-10 small fans, lay them out on the board letting them overlap slightly.
While your meat slicer can be used to slice raw meat, you need to make sure that no cross-contamination occurs with cooked foods in the area.