Identify any areas that may have oxidized and check for pockets of rancid fat (this does not mean the whole leg is tainted – only the immediate surrounding area) and trim them away. Be careful to cut away only the skin of the area you plan to slice, making sure not to trim away too much of the fat to avoid impacting the flavor.
Prosciutto di Parma is meant to be served with a ring of fat around each slice. Leave a layer of 1-1 1⁄2 inch thickness. If customers prefer less fat, leave at least a 1⁄2 inch ring of fat – this lends essential flavor and helps keep slices fresh.
SLICING AND PACKAGING
See the graphic below with slicing suggestions.
Always slice Prosciutto di Parma as needed – never in advance. It should be sliced paper thin – no more than 1/16th of an inch. Ideally, it should be translucent when held up to light. Thicker slices of 1⁄4 inch are used when a recipe calls for diced or julienned pieces.
A boneless Prosciutto di Parma can be stored in its vacuum pack up to 12 months, refrigerated at 40 ̊F to 42 ̊F.
Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration up to 40 days. Freezing is not recommended.
After slicing, cover the cut surface tightly with plastic wrap and refrigerate.