Jan Vistisen

Cortador Profesional de Jamón y Maestro Cortador de Jamón - educated in Madrid.

Cutting the finest small slices of air-cured ham from the entire prosciutto on the bone with a knife is a profession which takes many years of practice. Nobody does it better than Spanish!

Jan Vistisen is educated at Escuela Internacional de Cortadores de Jamón in Madrid, Spain as a Professional Ham Cutter and Master Ham Cutter. He will soon open the Accademia del Prosciutto in Italy to teach tourists how to select the best Italian prosciutto and cut it by knife. No electrical machines or meat slicers should be used to cut the finest black pig prosciutto, because the friction from the fast rotating blade will reduce the fine flavors in the ham. Prosciutto should always be freshly sliced. Packed supermarket ham has preservatives and can't be compared to fresh carved ham of the bone.

Further to that there are different flavors on different parts of the finest black pig prosciutto. Only by using the Spanish "Cortador" technique can one ensure the best and most flavorful experience. You will taste the difference!

Learn more from my other websites:
PataNegra.dk - Worldsbestham.com
EUham.com -  BlackPigProsciutto.com

I'm on LinkedIn.com/in/janvistisen 
with 30k+ followers, FB 5k follows
and IG with 13k followers. 

Lets connect! 
 
 LinkedIn worldsbestham
 X  @worldsbestham
 Facebook World's Best Ham 

— AccademiadelProsciutto.it