Big chunks of prosciutto went on a bitchin' sale awhile ago. I got a big piece that was a few pounds. Based on it's shape, I think that the pieces were from closer to the hip. It's been whittled down over the last month so I figured I'd try an experiment with the last three or so pounds.

I separated the piece into muscle groups so I could trim most of the silver skin between them. It's a shame that it totally ruins the look of being able to get big contiguous slices with a border of fat, but it seems to be that I can get much more tender slices.

Firstly removing the bulk of connective tissue between muscle groups seems to have helped a bunch.

Secondly I can slice across the grain with each muscle group, instead of sometimes along the grain with certain groups.

It sure doesn't look nearly as good on a charcuterie board, but it is neat to pick and choose between slices that look finely marbled or deep ruby. I am unfamiliar with the muscle groups, but they clearly have different muscle/fat structure. Have a thin slice of just fat rolled around a bit of spring onion.

I wouldn't do it with something I've been nurturing for most of a year, but goofing around with $20 of a store bought chunk of stuff was reasonable.

Anyone else try breaking trimming down a prosciutto to get more tender slices?