I have a love affair with cured meats. Prosciutto is my favorite. We buy it sliced paper thin and enjoy it all year round. The way we eat it is primarily with provolone and pickled jalapenos on French baguettes.
As a holiday treat I like to buy a whole leg and slice my way through it. We never have a shortage of help to eat it. I wanted an electric slicer, but found that a 24 inch serrated blade does a better job. With a little practice you can make as thin as the deli does. The hardest part keeping up with the snackers as I slice. It is so tasty that I have to cut twice as much as I plan to use when family is present.
You may be wondering how the heck does one store such a treat? Some old timers tell me to keep it in a cool, dry dark room. To appease my wife, I keep it in the refrigerator.
I save the fat/rinds and the bone for soup.
If you get the opportunity, I would definitely recommend buying one for yourself.
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