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Carve your own prosciutto Add to ...

Tired of charcuterie yet? Here's a way to enjoy a new twist on the cured-meat craze that continues to permeate every funky eatery, boîte and resto-lounge in Canada: Carve your own prosciutto at home from an impressive full-size slab of the salty dry-cured ham. Sure, a full ham will set you back a few bucks at the local gourmet butcher shop (about $150 for an eight-pound Canadian slab or more than twice that much if it's imported from Italy) and you'll need a special ham-slicing stand (our adjustable clamp model costs $250 at Toronto's Nella Cucina) that will hold it steady while you slice those paper-thin strips off. But the meat eaters at your next drinks or dinner party are certain to go hog wild over the spectacle. And you'll have leftovers for weeks.

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Chef Michael Tong is the owner of Sublime Catering in Toronto.


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