first things first. this is built on the shoulders of others.

[caption id="attachment_336" align="aligncenter" width="500" caption="prosciutto consomme"]prosciutto consomme[/caption]

fat's rendered. stock's clarified.

notes on prosciutto:

  1. Obtain Hocks. ask deli person about the hocks. don't let them slice it. also, sometimes you can get the superior quality prosciutto in hock form for the same price as the lesser ones. fortune favors the bold.

  2. Trim Fat and Render. rendered prosciutto fat is amazing. you also get prosciutto cracklings if that's your thing. i popped the cracklings into the oven afterwards.

  3. Boyle ye meats. you are going to think you want to add other flavors, but put the bay leaf down. be careful not to overcook. it goes from tasting like prosciutto to not in the blink of an eye

  4. (Optional) Clarify. i'm still weeks behind the interweb and using gelatin clarification.
risotto made with prosciutto stock? sv or confit with prosciutto fat? infuse the consomme into melon? cook or pre-soak beans or pasta? serve with fish or ravioli?


  1. you should be updating, like, daily! you are hilarious.
    and prosciutto stock plus risotto, holy shizz. i’m saving that for a rainy sunday.

  2. Holy thank you! I am always surprised when I find someone evidence that someone actually reads this. I’ll try to increase posting frequency.

  3. please do post more often.this blog kicks ass.

  4. well, the hocks are always something that begs for recycling. In Prosciutto di Parma, my personal field of expertise, the hock (“gambetto”) tastes definitely sweeter than the rest. You can usually get it for cheaper at a deli, since most customers do not really appreciate the taste. And of course the bone itself is good for stock…

    Another use for the hock meat is to add flavor to filling for ravioli.

  5. Yah, not sure if I clearly made the point that the hocks are cheaper, and most deli’s are willing to sell them to you at a discounted price. I use the bone and some of the meat as well.


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