I have the bone and the surrounding meat and fat from a Jamon Iberico. What the best use for everything? I'm planning on carving off the remaining meat for eating or carbonara, rendering the fat for cooking, and using the bone for beans or soup. But is this viable? I honestly am not sure if rendered jamon fat is good for cooking (or can keep like lard or tallow) or the bone is usable like ham bones. Just makes sense. I would love any input.
Submitted February 01, 2017 at 01:58AM by autoredial http://ift.tt/2kfIrM3
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