Salami slicing is a terrible science. . Just enough sense to be, and a sharp knife. And yet, when we used to hungry brothers followed the Kranj and 5 minutes before closing Mercator surprised clerk in the delicatessen section, which is already finishing their day and has already cleaned salamoreznico, we have performed a two kajli mortadella with a knife and Eve, tle mat while eating.
You Mortadella is to eat well on cubed, although significantly better fresh sliced thin and translucent. And the seller, whose sole job is to cut salami and cheese, typically lacks sufficient respect for the customer to whom served as the fall. I do not have to do with socialism, a low level of consumption of meat products of culture, education or anything else, but at the neighbors, this almost never happens. Not only that, you can typically choose between many more meat products, always served me so that davim in their own saliva when I watch craftsmen at work.
And so we come to salamoreznice all salamoreznic: Berkel . Although Italians are not exactly known for their technical perfection per se, this is different when it comes to pleasure. If it means cutting machine made salami, but so be it. These classic creations have received cult status and are found everywhere. Suppose in Asa , where the original Berkel salamoreznico 8 E model, which revolves around the value of U.S. $ 10.000. In Enotec have a copy of which is still said to cost a quarter of that sum.
Too bad it only does it have in times only to see it. I have not seen them yet, to do something on it, but maybe I'm wrong. Maybe it has a sanitary inspection in between your toes.
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