"Drew Hamilton" <awh@awh.org> wrote in message

> The hardest part is finding out what cut of meat to use, and then getting
> it thin.

A ham slicer. Ask your butcher to put the meat in the freezer a few hours to
harden, then it's easy. Well I say that, but my butcher was already trained
to cut thin enough slices of mortadella.
At home, you can try with a good nice (on half frozen meat too).

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