If you’ve ever visited Tony’s Market on Broadway, you may have noticed a striking red machine near the deli counter. That’s our prosciutto slicer—a handcrafted beast of a tool that delivers the paper-thin, melt-in-your-mouth slices that elevate every charcuterie board.
What Makes Our Prosciutto Slicer So Special?
This isn’t your average slicer. The Omcan Volano Flywheel Slicer weighs over 175 pounds and relies on a hand-cranked flywheel, not electricity. This traditional method isn’t just for show—it produces ultra-thin, uniform slices of prosciutto and other cured meats with incredible precision.
Unlike standard deli slicers, the Volano uses a stationary 14.96″ blade and a weighted platform to glide the meat smoothly across the edge. This design ensures each slice maintains its integrity, texture, and flavor.
Prosciutto Slicing: A Craft, Not a Shortcut
Cranking the flywheel at a steady, consistent pace is key. Our deli pros are trained to avoid shudders or uneven pressure, which can ripple the slice or misalign the meat. The result? Beautifully thin slices with no jagged edges—ideal for prosciutto, bresaola, speck, or even coppa.
Though it’s not the fastest slicer on the market, it’s one of the best. The manual craftsmanship delivers a quality that electric slicers can’t match.
See the Prosciutto Slicer in Action at Tony’s
Next time you’re shopping at our Broadway location, ask to see the slicer in action. We’re always happy to offer a sample from our curated charcuterie case, which features local and imported cured meats that pair beautifully with our house cheeses and pantry items.
Interested in the slicer itself? You can learn more about the Omcan Volano Flywheel Slicer here.
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