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Pops is half a carton deep
You slice prosciutto you dont cut it like that. Hes removing the protective layer
Even with a really sharp knife you still have to put a umph into it to get through that tough skin.
I think you from the bottom and only cut small mouthful pieces
NEVER cut prosciutto…double fuckin T.
It's the skin that is really tough, it also depends how sharp the knife is, I'll give you that, but it's been cureing in salt for months so it gets quite stiff.
The fat is that tuff cause it's a dried cured meat . It's a real pain in the ass