Скачать или смотреть Cutting a perfectly aged leg of prosciutto with our Burja knife I BURJA - PROSCIUTTO KNIFE 300MM

No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it.⁠
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If you're ever in the Karst region of Slovenia make sure to stop by Restaurant Kobjeglava, Bistro Grad Štanjel, and a shop with a selection of Q Komel prosciuttos and other delicacies, all of them joined under the brand Q Komel.

"One of the peculiarities and characteristics of the Q Komel selection is Kraški prosciutto, which is made of larger piglets (150kg+) that have gained weight with the abundance of natural food. Salted with sea salt from the Sečovlje salt pans, dried and matured in the Karst region. The prosciuttos are given time to darken their color so that the flesh is fortified and the noble smell strengthens. Only when they become noble in all respects can they leave the prosciutto house and get on our offer list and in our store." ⁠
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Simo Komel (pictured) is using our very own Burja knife while cutting a perfectly aged leg of prosciutto. The slicer used in the video is called Burja and is specialized for cutting prosciutto/jamón and similar dried meat products.⁠

#burjaprosciuttoknife #prosciutto #madeinjapan #japaneseknife
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BURJA - PROSCIUTTO KNIFE 300MM (11.8") (€250/$296)⁠
https://sharpedgeshop.com/collections...

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Video by 📷 @mala_kuhna ⁠

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