I purchased several from an italian deli, and now I am stumped as to what to do with them. Suggestions would be apprciated.
they are great for flavoring things like a pot of cannellini (soak the cannellini overnight, rinse, cover with fresh water, a spill olive oil, a clove of garlic and a spring of fresh thyme or sage, cover with lid and simmer til tender; in separate pan add olive oil, one diced onion and three of four whole cloves garlic and another sprig of sage or thyme, or just the garlic. simmer over low heat until the onion is hardly brown but completely softened, about twenty minutes, along with the prosciutto end. Add the beans and enough liquid to cover. Simmer for another half hour or so. Puree about a third.
Or the same with onions, garlic and the prosc. end, and add fresh or frozen peas.
Or add the prosciutto end to a meat sauce or vegetable soup
Lard bread! I use the recipe from The Bread Bible with a few small tweaks. Also can be used as a seasoning agent with many sauces. Saute first and toss into tomato sauce, wine sauce, pasta with garlic and oil, etc.