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Before slicing
Enjoying food is not simply a question of how it tastes, it is something that unlocks our innermost sensations of pleasure. It also provides a mental sense of well-being and satisfaction ... emotions of fundamental importance.
We all need to splurge once in a while! If the Culaccia ® is to be consumed immediately, the small bone (anchetta ) on the bottom of the ham must be removed. This bone is proof that the Culaccia ® has been cut from the femoral (thigh-bone) section, the most highly-prized part of the leg.
If the ham has not yet been sliced, it may also be stored in a cellar to age. A few simple steps are all that is required to remove the bone before slicing the ham. You will need a thin, sharp, non-serrated knife. Cut around the perimeter of the bone (shaped like an upside-down seashell). Slowly continue cutting to a depth of 3-4 cm until you have reached the pointed part on the inside. Proceed with care to avoid ruining the ham until the bone has been cut free. However, it is a good idea to either request the help of someone who is experienced, or buy a Culaccia ® already boned. Once the anchetta bone has been removed, trim and thoroughly clean all around the outside of the Culaccia ® to prevent surface mold and dirt being left on the meat during slicing. To slice, we suggest the use of a handy slicing machine that produces slices of uniform thickness (we suggest the traditional setting of 2mm be used).
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