General Discussion

Prosciutto heel


General Discussion 13

Prosciutto heel

nemo | Jun 30, 2008 10:42 AM

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.

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