Just came home with a 1 pound di Parma prosciutto heel. There seems to be a fair amount of meat still on there, I'll bet several ounces. I'll never be able to slice it paper thin, so do I just whack off a piece and toss it into soup for flavoring? Can I freeze it or will it dry out and get too salty? Should I just simmer it down and make broth? It was half the price of the slices.
Thanks for your comments.
If you don't have an immediate use- it will freeze fine, but cube it first, then you can grab a handful whenever you need them, and you have increased surface area.
I make an amazing roasted tomato soup that has sauteed prosciutto (or speck) cubes as a broth base.
Thanks, everyone! The deli guy brought out a huge bucket of heels, so I think there will be no shortage of them in the future. At half the price of getting slices, I can afford di Parma instead of the house brand, and all I could think of was how to get the most out of the incredible perfume from that little piggy. Wonderful suggestions.
I'm going to make tomato sauce or soup, freeze some meatier cubes to see how they fare, and use the bone for a big batch of beans.
Prosciutto ends are the secret weapon in the Amatriciana sauce I make every Aug and Sept, when vine tomatoes are perfect. Tomatoes, onion, garlic, prosciutto, and wine, all cooked down--no spices, so the good raw ingredients are important.