Mostly it’s because they slice the cured pork thighs on blades that are running too fast. The friction, however slight, creates heat that then liquifies the prosciutto.
It’s a real tragedy.
But that’s not the case at Salumeria 104 in Miami (Paolo’s currently on the road in the U.S., “working the market” as we say in the trade).
Honestly, I’d never heard of this place. But when I saw Paolo’s photo on Facebook, I checked them out online.
These guys really know their snouts from their tails.
I was blown away by this image from their Tuesday night bollito misto. All old-school, all the way. I love it.
And they’re currently pouring two Canteles by-the-glass. 100% AWESOME.
Check out their Facebook here. It’s pretty amazing.