Prosciutto: I love you, but…
For the last couple of weeks I’ve bought prosciutto for my sandwiches at lunch. Of all the cured meats, prosciutto is my favourite. I do, however, have one gripe about this otherwise perfect and delicious meat. Now, when they slice prosciutto they slice it real thin. Like 5000 year old parchment thin. That’s not the issue I have. Despite being cut thin, it’s still strong as hell. So strong, in fact, that when I take the first bite out of my sandwich it’s very difficult to not pull all the prosciutto out and have it dangling from my mouth while I hold an empty sandwich in my hands. An empty sandwich with very deep finger marks from squeezing it so hard to try to keep the prosciutto between the slices of bread. I either need sharper teeth or lessons on how to properly make a sandwich with this nearly flawless deli meat. Anybody got any suggestions?
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You need to cut the sandwich into bite size pieces.
You’re right…it’s a flawless deli meat. It’s as strong and resilient as leather. That’s why Versace created a proscuitto leather jacket….it was showcased at this year’s inaugural fashion show in Milan.