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.