Cutting of Karst ham - Karst prosciutto
https://www.youtube.com/watch?v=GX_jN5Bzo2w
Lobes of the ham has always been a special event. Flavor and delicacy slices of air dried ham conjure an experience that leaves us in memory and is always going back. For good and solid layout ham, easier and more accurate režnjo, as well as for aesthetic appearance is important to have good and nice rack of ham.
https://www.youtube.com/watch?v=GX_jN5Bzo2w
Lobes of the ham has always been a special event. Flavor and delicacy slices of air dried ham conjure an experience that leaves us in memory and is always going back. For good and solid layout ham, easier and more accurate režnjo, as well as for aesthetic appearance is important to have good and nice rack of ham.
Karst prosciutto is made from the thigh, which after a year
and a half procedures salting, drying and ripening develop full flavor and
characteristic aroma.
From other hams in the world prosciutto separated by level
of maturity and express full flavor - smell and taste of ripe. When not
sufficiently ripened products such spectrum odors will not be detected. Do not
matured enough prosciutto gives the mouth feeling too great humidity, chewable
slices, require long-term biting and swallowing the feel is much connective
tissue residues. The centuries-old tradition of maturing hams in the Karst has
created a name and product recognition.
Sometimes it was ham, aged in Karst intended for sale to
traders, innkeepers, but also in Trieste was worn. Home by the father or mother
cut only on special occasions, other family members are queuing with bread in
hand. Today, the ham part of any better entertainment and a special culinary
experience. Guests are looking at the whole picture cloves ham glittering eyes,
mouth and they take a special feeling.
To manually select cutting evenly matured ham with a
beautiful appearance. Both external and internal muscle must be sufficiently
ripened, otherwise impossible režnjo evenly thick, long slices.
The accessories is one of ham slicing knife for trimming and
cleaning of ham, a knife for cutting slices, forks, stones to attempt quality
ham, white napkins, dish for leftovers, plate or tray slices and of course,
good and beautiful stand for cutting the ham.
When cleaning the ham, it is important to clean as much of
the ham, as we intend to cut. When cut slices, always cut away from you from
right to left, with a regular cutting knife with knowledge pushing forward. The
first cuts regulating the thickness of bacon and ham being leveled.
Sometimes ham cut in such a way that you put on the table
and hold hands or have it put in ladelc table. Stands had only innkeepers.
Today lobes of the ham tastings, or even in the home basement can not take
place without the beautiful and convenient racks. It will rezalcu deliver a
sleek and smooth slice, which will fill your mouth with flavor irritants. A
thin slice of the rapidly disintegrating wafer as quickly and ready for
swallowing. In the mouth, giving a feeling of fullness, juiciness and causes
rapid secretion of saliva. At the presentation of the real drug ham imprinted
in the memory image of ham on a beautiful rack and a wonderful aroma of meat
matured and intense rosy red slices. Surrounded by luxury consumption in smell
and taste, creates a sense of nostalgia and tradition.
Stand for cutting ham that personal touch, attention to the
one that will be enjoyed ham. People waiting to slice, forget everyday worries,
stop time, slow down the fast pace of everyday life.
Stands for ham TEN are made of stone or wood and
high-quality stainless steel. Specialty stands a continuously variable clamping
mechanism on the center pillars set for easy mounting and dismounting of ham in
his center of gravity. Ham, hard grip allows 16 specially designed teeth that
are properly distributed on the arms and do not damage the meat. So stand to
prevent wobbling during cutting ham and allows the creation of thin, smooth and
long slices. The stability of the stand provides three rubber feet to the table
or tablecloth do not leave tracks.
