Originally Posted by buckytom
mmm, that looks good.
did you use a slicer? i prefer bresaola sliced paper thin, much like prosciutto or jamon.
Yes and it is paper thin. You can easily see light thru it. If you note, in the upper left part of the plate you can see where the plate shades from the tan into white thru the slices. And you can easily see where the slices are shingled over each other in quite a few places.
ETA: Oh, I see where the edges are thicker in some pieces. Had trouble getting the slicer adjusted to just the right thinness (slices versus shavings) and it wasn't cutting evenly at first.