Slicing a ham or a shoulder with a knife is an art and a ritual.

It is in the hand slicing that you can appreciate the best character and flavor of the sausage. The knife cut preserves the film of oleic acid and so you will not lose neither the taste nor the smell, it allows you to appreciate the difference in flavor of the different parts of the product: you can decide to serve the sweetest part, the tastiest part, the most balanced part, or the leanest part or the gourmet one.

A salami sliced with a knife is another experience, to present it in an artistic dish is the exaltation.