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What rabbit hole are you thinking of going down?
Many years I thought about getting into making my own sausages. Took a course at the Ginger Pig. Great fun. Learned a lot, mostly that it was way more effort than I thought and that the equipment requirements were more than I wanted to acquire.
So, maybe a class before buying a deli slicer. (Assuming that you are not already beyond the class stage)
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'Easiest' way to do something like this (though not exactly this) is find a proper farm butcher and press a tongue.
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My grandad and one of their family friends used to press their own meat, mainly tongue. My dad still has the late family friend and has done it a few times. Like pate I don't think it's hard.
Personally I wouldn't bother with a deli slicer (unless you've got tonnes of spare cupboard space). They're a fucker of a size and shape.
If you get a proper ham slicer and keep it sharp with a steel you can slice very thinnly easily. It will be much easier to store and will have more future uses.
In the event you get really into it, revisit a deli slicer.
E.g this for £30
https://www.procook.co.uk/product/professional-x50-chef-ham-salmon-knife-25cm-10in
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Aroogah
Tonts
hugo7
@Chalfie
Alright.
Does any one in here use a deli slicer and meat press to make their own ham/lunch meats?
Asking for someone who might be intrigued.