How do I peel prosciutto from wax paper without it coming off in strips? Anytime I've purchased prosciutto from a store it's sold in slices separated by pieces of wax paper, but when I try and peel it off it doesn't peel evenly. The lines of fat in the ham offers less strength when peeling, and the prosciutto often tears along these lines.
When trying to make sandwiches it isn't too much of an aesthetic issue, but if I'm trying to make a charcuterie board having thin strips isn't as appealing. Is there some best way to scrape the meat from the wax paper, peel from both ends simultaneously? Or is this an inconvenience I'll just have to deal with?
I usually use a palette knife (frosting spatula) to separate the slice from the paper by sliding it betwixt the two.  It is quick, but does require some care.