Prosciutto Fat

[tazerowe]

So, I recently went buy some Prosciutto San Daniele to have with figs. The butcher opened a new ham and trimmed the end so that he could produce nice slices. By the time he was ready to slice, there was a pile of large fat slices, with just a little meat here and there. I could see these were heading for the trash, so I asked and was given them as a bonus.

So, I am now the owner of maybe 1/2 or 3/4 lbs of fine pig fat. Any suggestions as to what I can do with it? My fall-back plan is to season a pot of beans, but I have plenty more than that and it seems there shoule be something more interesting. Would it be a useful cooking fat, maybe for potatoes or mushrooms, if rendered? Other ideas?

Thanks!

[Stagiaire]

Slice extra thin....use as pizza topping!

Or you could send it to me!

[shelora]

So,  I recently went buy some Prosciutto San Daniele to have with figs.  The butcher opened a new ham and trimmed the end so that he could produce nice slices.  By the time he was ready to slice, there was a pile of large fat slices, with just a little meat here and there.  I could see these were heading for the trash, so I asked and was given them as a bonus. 

So, I am now the owner of maybe 1/2 or 3/4 lbs of fine pig fat.  Any suggestions as to what I can do with it?  My fall-back plan is to season a pot of beans, but I have plenty more than that and it seems there shoule be something more interesting.  Would it be a useful cooking fat, maybe for potatoes or mushrooms, if rendered?  Other ideas?

Thanks!

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Was there any meat left on the fat bits? You could chunk it up and use it beans, lentils, potatoes, mushrooms, etc.

I rendered some of the same stuff yesterday. It's just sound practice to have something like that on hand.

[budrichard]

Use the pieces as you would use any fat for sauteing Italian. You could render the fat and use the cracklings in a salad and use the rendered fat for whatever. -Dick

[Adam Balic]

This link from a recent trip to Southern Spain shows one solution. It is very good.

As I don't have the metabolism that allows me to eat this ever day I use the fat as base for cooking mostly. Another thing you can do is mince the fat with celery, carrots, onion and herbs etc, use this paste to cover a leanish animal like rabbit and roast. Put some potatoes in the botto of the baking dish and you have the basisi of a pretty good meal.

[chefboy24]

one word

omlette. (if you want to be fancy-shmancy...get farmers market fresh free range organic yada yada yada eggs)

[Kevin72]

Mince it up and use as a base with aromatics (i.e., carrot, celery, onion, etc). In fact your fallback idea is probably the best one: use it in a bean soup, particularly if the trimmings you got include skin.

[tazerowe]

This link from a recent trip to Southern Spain shows one solution. It is very good.

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OH MY! That doesn't fit the modern lifestyle, but wow, it sounds good. This was rendered and then whipped, or just pounded / minced to a paste? I'm not sure anyone else will eat it, but I might have to try this.

[Bernaise]

My Mom is from San Daniele in Friuli. Best prosciutto hands down - don't believe those bums from Parma!!

Here's her Prosciutto fat recipe.

in a cold pan add a smidgen of olive oil, butter and several slices of the prized P-fat. As it begins to melt and bubble, add a small onion cut into quarters and a large clove of garlic -broken but not minced. When the onion softens add fresh -if you're lucky - or frozen green peas. Pop the cover on it and let it sit for 5 minutes or so. Lift the lid and add a small sprig of rosemary and a generous splash of white wine - 4-6 oz...

cook uncovered till the peas are done.

Watch as normally articulate and polite people stab each other with forks while grunting and fighting for the P-fat! Or maybe that's just my family..