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Dry-cured pork (ham, salami) - what do to with them (except pizza)?

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Dry-cured pork (ham, salami) - what do to with them (except pizza)?

henrikbe | Jul 22, 2013 03:26 AM

Hi,

when I have some dry-cured pork in the fridge (right now I have some Serrano ham and a small italian salami), they tend to end up either as pizza-topping (which is of course delicious), in a pasta sauce (tomato-based or cheese-based) or in a salad. However, I'm getting a bit fed up with these combinations, and would like to try something new. Preferable something that can be served as a main course. So, what other uses are there for these kinds of meat?

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