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Prosciutto Trimmings -- How to use?

Amuse Bouches | Oct 26, 200508:14 PM

I was at the cheese shop today, selecting dinner, when they offered me a whole slew of the fat trimmings from their excellent prosciutto. Never one to turn down pork products, I eagerly accepted, and now I have approximately 1/2 a lb of prosciutto fat and skin. What should I do with it?

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