Nick DiGiovanni

which will adjust the thickness.

I'll place my prosciutto into the machine, clamp this down to secure it, and it's time to slice.

Now the goal is to get even and consistent slices of prosciutto.

These will eventually be used to wrap around the meat that Max and Guga are working on right now.

This prosciutto looks incredible.

It's ready to go.

All right, Max, first thing we gotta do is remove this fan.

If you've never heard of meat glue, it's literally this powder, this glue, that you can use to glue together any kind of meat.

So you can glue salmon to Wagyu, you can glue a chicken to a fish, you can do whatever you want with it.

And to make a world record Wellington, we needed a world record piece of meat.

I myself do not want to work with meat glue.

Look at those chopping skills.

Yeah, so this is part of a Wellington, is making this mushroom paste that kind of wraps the whole thing and gives this umami flavor to the whole beef Wellington.

It's classic.

I'll add in my mushrooms.

You look like you need a hand over here.

I'm gonna help you out with some crepes.

These we're making ourselves, and what this will do for our Wellington is wrap it up nicely so there's no leakage.

We need our Wellington to stay perfectly golden brown.

Good explanation, Nick.