"sf" > wrote
> "prosciutto" column. I think it's going to take a lot of ham to break
> even. After that, it's worth the cost. Do you know how thinly it's
> sliced? That's another cost, because I can guarantee yours won't
> slice that thinly. Now you need to make even more hams to break even.
>
> Conclusion: I think you should just buy what you need at the store.

Why a cost to slice? If you want the perfect thin slices like the deli, you
need a machine. However, many Italian homes have the ham on a rack on the
kitchen and just slice with a knife as needed. Just like they did for
hundreds of years before electricity.