Prosciutto Slicing Masterclass
Hand-slicing prosciutto workshop
The gastronomic experience takes you into the world of masters of the prestigious skill of hand-slicing prosciutto. In a two to three hour workshop, together with an experienced cutting master, you will get to know a high-quality cured prosciutto, the technique of slicing/cutting prosciutto, as dictated by the Karst tradition, and try slicing with three different knives. The workshop is intended for all gastronomic enthusiasts who want to learn and perfect the technique of hand-slicing.
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.
What to expect from the experience:
PRESENTATION:
- tour inside the prosciutteria,
- getting to know the stages of our traditional technological process of curing prosciutto.
TASTING:
- machine-cut Cobius +24M prosciutto and other products (pancetta, wild boar, deer and chamois prosciutto) with a touch of local Karst cheeses and wine,
- tasting of hand-sliced prosciutto Cobius.
HAND-SLICING:
- tool presentation,
- presentation of the preparation of prosciutto for cutting,
- cutting technique,
- cutting with three different professional knives,
- loss optimizations,
- tips for conservation,
- tips for choosing a good whole mature prosciutto,
- getting to know the different parts of prosciutto,
- taste comparison between hand-cut and machine-cut prosciutto.
The price includes:
-guided tour
-5 dag of COBIUS prosciutto +24m,
-2 dag of MORUS pancetta,
-1 dag of COBIUS RENA – matured wild boar thigh,
-1 dag of COBIUS LUCUS – matured deer thigh,
-1 dag of COBIUS RUPI – matured chamois thigh,
-local cow and goat cheese, olives, homemade bread, homemade jam,
-2,5 dl drink (Teran wine (red)/Malvazija wine (white) or natural grape juice ‘Teranovka’),
-1 dl of Teran wine aged in oak barrel and
hand-slicing prosciutto workshop.
The experience is suitable for groups of 2 to 15 people, with a duration of 120-180 minutes. The price of the tasting is €35.00 per person.
Availability: by prior reservation from Monday to Saturday.
Join us and enjoy the flavors that are the heart of our tradition!