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The buddig meats are chopped and formed with too much fat. Cured meats like Bresaola should be translucent enough to allow the meat to get some light through it.
If flank steak was used, it would have to be like a crudo or carpaccio.
I'm working on the serving vessel now. It will be four sided with room for breadsticks in the middle along with a small light that will illuminate the windows.
The buddig meats are chopped and formed with too much fat. Cured meats like Bresaola should be translucent enough to allow the meat to get some light through it.
If flank steak was used, it would have to be like a crudo or carpaccio.
I'm working on the serving vessel now. It will be four sided with room for breadsticks in the middle along with a small light that will illuminate the windows.
You simply must share a photo of your creation once you've got it all together. Can't wait to see it.
It is very difficult to get meat sliced thin enough so that light would show through it. Perhaps leaf fat or cowl fat would work. Those Buddig types of pressed and sliced lunch meats, the really thin cheapo ones, might let light through.
If it doesn't absolutely have to be meat, you can get radishes sliced thin enough to be translucent if you have a really good mandolin slicer.
Caul fat crossed my mind once or twice, but I gave up on that idea.
A Caul fat garnish would provide a nice lattice for outside the meat curtains.
Like a lacy valance? Possibly.
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