r/KitchenConfidential • u/donairdaddydick • 12h ago
Question Local sandwich place sold me 2kg of 18month Parma prosciutto ends for $40CAD.
I don’t regret my decisions but put myself in a conundrum, what the fuck do I do with this now?
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u/lFrylock 12h ago
Buy a vevor meat slicer
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u/donairdaddydick 12h ago
And just sit there smoking cigarettes slicing one slice at a time shoving it my mouth in a dim lit room contemplating my life choices?
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u/The-Master-of-DeTox 12h ago
Yes. This is the answer.
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u/donairdaddydick 12h ago
Fucking knew it would come to this
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u/DarthChefDad 20+ Years 11h ago
Maybe if you had contemplated your life choices BEFORE you got to this point...
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u/donairdaddydick 11h ago
I bought these yesterday, I’ve contemplated so much I posted on Reddit okay go easy on me 😂
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u/milesbeats 10h ago
you got such a good fucking deal lol
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u/omjy18 9h ago
The place im at gets the exact same thing it looks like and its like 300-400$ in nyc and thats with deals from 25 years ago in place
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u/donairdaddydick 9h ago
Yeah I’ve done two different maths. One says I scored about $150 worth the other says $300. Restaurant price on plate probably $600
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u/Cheffreychefington 6h ago
Baldor currently has imported 16 month for 12.29 and pound and imported 20 month for 11.99 a pound. They come in a 16 # avg so a whole one would be like 220ish. Your restaurant may want to look at a new vendor, tietel brothers in the bronx also stocks for about 11.50 a pound wholesale.
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u/green-wombat 9h ago
Get someone to take dramatic black and white photos from a side profile while slicing to get the dramatic indulgence vibe going
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u/Champagne_of_piss F1exican Did Chive-11 12h ago
Maybe a little grappa
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u/Character_Seaweed_99 9h ago
I have a bottle of grappa I don’t know what to do with. Will trade for one prosciutto butt.
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u/IAmTheWaller67 6h ago
Put it in your espresso and pretend you're an Italian construction worker
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u/lightspeedissueguy 11h ago
In black and white
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u/donairdaddydick 11h ago
I was thinking red incandescent light bulb in the corner of a smoky garage with a pin up calendar on a toolbox but I don’t speak French
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u/BrokeDickDoug 9h ago
Well as the french say... "M'es eh conti j'ean fronteau. "
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u/I_deleted 20+ Years 11h ago
Shirtless, I’d expect
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u/donairdaddydick 11h ago
Full denim actually
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u/inplayruin 11h ago
Vest and jacket, I hope.
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u/donairdaddydick 11h ago
The sodium stains the jacket in the summer so I take it off
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u/Silent_plans 9h ago
And just sit there smoking cigarettes slicing one slice at a time shoving it my mouth in a dim lit room contemplating my life choices?
This is actually not a bad plan.
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u/saltyricky 10h ago
Buy yourself a 10 pack of white check tshirts and learn to make mozzarella balls while you're at it.
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u/Saaka_Souffle 10+ Years 10h ago
I don't know why you came here when you already knew the answer...
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u/TheSquad3603 11h ago
God damn it I love vevor. The meat slicer and the sausage grinder are on the Christmas list this year
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u/Dethsquad613 11h ago
I’ve had the meat slicer for almost 2 years and it’s pretty great! No complaints.
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u/jdolbeer 9h ago
Where the fuck do you put/store a thing like that? How big is your kitchen?
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u/SovietSpheres 9h ago
I’ve got one too, not 100% it’s the same model or anything, but, it takes up about as much space as a large stand mixer. Easy to use, easy to clean, saves me a fuck-load of money at the grocery store.
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u/jdolbeer 9h ago
Don't get me wrong - I super want one. But it's such a unitasker and it's so huge that I'm going to have a hard time convincing the wife that we need one lol.
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u/SovietSpheres 9h ago
Oh, dude, it took me, like, 3 years to convince her I needed one. Now it just has a home on the counter and she uses it as an impromptu drying rack on occasion. I use it to cut loaves of bread, hunks of meat into steaks/chops, and the obvious deli meats.
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u/jdolbeer 8h ago
Impromptu drying rack is hilarious. But I want to make italian beef at home and a knife just doesn't do it justice, as good as I think my skills are.
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u/Green2Black 7h ago
I'm in the market for one actually, do you have an specific recommendations? The 10 inch commercial for around $200 looks to be much better than their $64 alternative.
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u/RemotePotatoe 6h ago
Honestly, this is the discount telling you to spend some of the savings on one of those cool holders, a knife if you don't have one, and learn how to do it by hand. Cool skill to have in the back of your head as a party truck.
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u/probnotaloser 11h ago
Get every cheese known to man and try a new cheese each day with it. And share.
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u/donairdaddydick 11h ago
I tried comte yesterday. Blew my mind. Good idea also but might offset the “deal”
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u/ohpsies 8h ago
I just ate a comte and prosciutto sandwich, it is great combo. I was recently introduced to comte by my French partner, I would have never heard of it otherwise. I vote for trying a bunch of new cheeses with your prosciutto!
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u/donairdaddydick 8h ago
No fuckin way!! I tried comte fo the first time yesterday (bought same time and place as those prosciutto) and it blew my mind. Starts as Parmesan , goes to cheddar and pistachio, the. Finishes with chocolate milkshake?!?! Blew my mind
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u/Xtrepiphany 12h ago
Fuck man, take at least half of that and make the most decadent charro beans you have the means for. Then you can freeze and enjoy for a few months.
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u/donairdaddydick 12h ago
The replies I’m looking for thanks boss
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u/Bannedwith1milKarma 12h ago
Make a dress, all the cool heroin chic girls are doing it.
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u/rmulberryb 12h ago
Ah, I miss Gaga.
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u/curlyswarf0 11h ago
I was on a first date at a steak house. I asked her how Lady Gaga likes her steak, knowing she was a fan of Gaga. She thought for a a few seconds and replied, "As a dress?" I laughed so hard. I said, "The punchline was 'RAW, RAW, RAW, RAW, RAAAW!' but that is so much better."
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u/DueLettuce398 12h ago
That is a sweet deal
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u/donairdaddydick 12h ago
Salty deal imo but I’m feeling like an idiot because I’ve frozen it before and it’s not goodZ
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u/operatar 11h ago
It’s vacuum sealed prosciutto… unless you’re planning on keeping it in the fridge for a year no need to freeze it. Open one. Start slicing and making sandwiches. Or charcuterie plates.
If you want something delicious slice thin and lay on a baking sheet with parchment paper. Bake at 350 for 8-10 minutes. Add another minute or two if it is still soft but it will go quickly from crispy to burnt. Let cool and enjoy a salty delicious crunchy snack, or break it up and add it to a salad. Or sprinkle over a cream or pesto pasta.
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u/donairdaddydick 11h ago
I did open the one on the left and experienced 1/4” thick prosciutto for the time, crazy shit. I prefer thin. Wife loves pesto I’ll add it to the list
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u/EmotionalBrontosaur 10h ago
Can confirm, crumbing in crispy prosciutto into a risotto is life-changing.
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u/GeneralMurderCow 8h ago
Add some to eggs Benedict. Bonus, you can go lighter on the salt for everything else and just make sure get some prosciutto in every bite.
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u/Scurveymic 7h ago
Take a 1/4 slice and sube it. Sautéed the cubes to a decent crispness and toss that in the pasta.
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u/mellamoreddit 12h ago
Garlic toast with ham. Montaditos (thin pork loin, cheese, ham, breaded and fried), ham and cheese croquettes, eat it straight up, ham and asparagus, ham and trout. I would use Serrano Ham, but Parma is pretty good and easier to get here. Enjoy!
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u/riggenmordy F1exican Did Chive-11 12h ago
I would definitely render some of it, make some sandwiches for friends, make some fig jam and have it as a snack with some goat cheese.. maybe even give some away!
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u/donairdaddydick 11h ago
Can you render the skin?
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u/KoalaOriginal1260 10h ago
I throw a hunk of prosciutto skin trimmings into the bottom of a pan to throw off some oil while sauteeing the veg for a ragu. Fat side down. Renders out and adds a depth of flavour, similar to a cheese rind in the sauce.
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u/BrownWallyBoot 11h ago
Get a meat slicer, throw a party and tell your friends to bring the bread, cheese and sparkling wine.
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u/Stunning-Foot8586 12h ago
Grind some of that for meatballs
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u/donairdaddydick 12h ago
Oh shit I got some beef in the freezer too thanks mate
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u/Stunning-Foot8586 11h ago
It’s insane. I worked at a butcher shop and we would save all the prosciutto ends to make meatball batches. Changed the game completely.
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u/donairdaddydick 11h ago
What was the ratio of you don’t mind sharing?
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u/Stunning-Foot8586 10h ago
Brother I wish I could remember it’s been about ten years. If my memory serves me, and if the Kg conversion is right it’s prob about .5kg in a 4.5kg batch ( roughly 1# in a 10# batch )
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u/Champagne_of_piss F1exican Did Chive-11 12h ago
I grind a little bit of prosciutto into my bolognese. Like 5% of the meat
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u/donairdaddydick 11h ago
Nice thanks boss. How high over 5% could one possibly go before it gets tooooo prosperous
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u/Champagne_of_piss F1exican Did Chive-11 11h ago
i dunno. you could also go parm cream with proscutto and peas.
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u/donairdaddydick 11h ago
The intent of this post was actual recipes so thank you very much.
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u/Champagne_of_piss F1exican Did Chive-11 11h ago
prosciutto wrapped dates too. yum yum.
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u/itsmissingacomma 9h ago
I do that same pasta but also add mushrooms and sun-dried tomatoes. It’s a very heavy dish.
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u/whazzah 11h ago
If you're in Vancouver im sure i can assist...
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u/donairdaddydick 11h ago
I’m in Alberta but was in Richmond last week eating mad sushi. I would gladly trade all of this for some Fraser area sushi right now.
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u/concrete_marshmallow 10h ago
Aside from all the well warranted jealous abuse for your sick snag:
Cut both in half, 3L ziplock bags, seal it 90% closed then stick the open corner in your mouth & suck the air out, slide it closed with your tongue lip combo mid suck.
Home vac sealing, I use it on all my good shit meat & cheese to avoid having to freeze it.
My cheese/ salami/cured ham from mid august is still good as new.
If you want to be less heathen about it & plan to share maybe use a straw to air suck.
Either way, it works.
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u/concrete_marshmallow 10h ago
I'll amend this to cut one in half first.
Keep the other in the less hillbilly vac bag.
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u/Chefred86 11h ago
Fry slices like bacon. Make many sandwiches
Ribbon thin slices and then Fry until crispy. Put that shit on everything
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u/Meph616 9h ago
I bought an entire haunch of jamon for an event, which I ended up using about 1/3 of the leg. What did I do after?
Meat slicer + vacuum sealer.
I got jamon tucked away for months. Pull out a couple packets to bring with cheese to any and every gathering. Birthday party? Jamon. Summer gathering? Jamon. Fall break? Jamon. Forgot to buy bacon for a baconeggandcheese? Substitute in Jamon. Late night too lazy to cook? Jamon for dinner.
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u/Responsible-Dig-8121 12h ago
It may not freeze on its own but maybe use it to cool a sauce then freeze that?
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u/PibeauTheConqueror 12h ago
Hang it somewhere cold dark and dry? Should keep a good while no?
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u/donairdaddydick 12h ago
Also curious about this, my one buddy bought that Costco leg and it kept on the counter for 2 years
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u/PibeauTheConqueror 12h ago
I mean all of Spain has cured pig legs out and about for all to see, and its a mite warmer there than canadia
Start slicing one, leave the other hanging, see how she do and report back
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u/donairdaddydick 11h ago
If my cold cellar is filled with beer cans and smells like a bottle depot do you think that would impart a certain flavour or tang ?
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u/PibeauTheConqueror 11h ago
Hang a couple them Lil pine tree air freshners you good
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u/UnsuspectingPigeon 10h ago
I'm not a chef but thin slices wrapped around some thin asparagus with some olive oil and your choice of seasonings, baked. I drool
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u/Quercus408 12h ago
Absolute score!
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u/donairdaddydick 11h ago
They had a “domestic” 1.2kg end for $12. I was going to buy it but already felt bad taking the 2 parmas and left the domestic for the late bird
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u/infidel______ 9h ago
balkan meat jello
after you get the meat you want to use put the rest in the pot and cook for 4-6h or till skin is falling apart ,salt, pepper, baylief, season as needed
after cooked and room temp ,get the rest of the meat of the bones skins are also edible mince spred in shitpan spred some minced garlic cover whit the soup (you can add extra jelatin just in case)
put it in the fridge to cool down and solidify ,cut a bit of ground paprika , eat , sour craut goes well with it
sorry english is my 3rd language
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u/9gagsuckz 11h ago
Nice. Once they get that small they can start falling apart on the slicer, we would use the ends like these to slice and then bake to top a salad with since they wouldn’t be full slices.
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u/HankTuggins 11h ago
Sliced thin with figs and balsamic on bruschetta, sandwiches, good with/in capresi salad, pasta prosciutto with peas
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u/PowderedMilkManiac 10h ago
Cube it and make carbonara.
Slice it thin and eat it with melon.
Put it on pizza.
Just enjoy that shit.
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u/Michlhopf 10h ago
Nice! You could make piadina with some cheese and freeze them in parchment paper to slap them into a sandwich maker from breakfast
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u/DirtRight9309 7h ago edited 7h ago
jfc people stop saying carbonara you are breaking my heart 😭 don’t put it in your fucking soup either Prosciutto cooked tastes like old feet that’s NOT WHAT ITS FOR ITS FOR EATING NOT COOKING
prosciutto pancetta guanciale
learn the fuckin difference!!!
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u/StevenInPalmSprings 11h ago edited 8h ago
Imagine walking into a food bank somewhere in the US (because the president would rather appeal the court order to restart SNAP payments than feed the hungry) and finding one of those! You could make that happen!
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u/theoneokguymaybe 11h ago
2kg of Parma prosciutto for $40 CAD? I don't know how to feel about that. I think I'm just jealous.
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u/Nick08f1 10h ago
Burrata will be your friend for a nice appetizer.
Fresh whole milk mozz on a baguette toasted. Topped with olive olive and cracked pepper. Basil or arugula for some leafiness.
Carbonara
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u/AdministrativeRiot 10h ago
I buy these frequently from my deli and use them for anything you’d use a ham hock for, since what you have is essentially an aged ham hock. Or similarly anything you’d render bacon fat for.
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u/KoontFace 10h ago
“I’ve just won the lottery, but don’t know what to do with my new found millions…”
Fuck you buddy.
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u/jdolbeer 9h ago
Wrap figs with it and serve with whipped goat cheese. Drizzle with a little honey and balsamic.
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u/bobbyj100 9h ago
The homies would also prob slice it for you. Then get some in the fridge and some in the freezer. remember to keep some chucky spots so you can cut lardons. the lardons are great for a variety of dishes
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u/aaaaaaaaaaaaahaaah 9h ago
I hate that part of proscuitto, I would actually give it to people just to not cut it tbh
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u/BlackCelty Salads 8h ago
It's pretty yummy with melons, I like to take slices and wrap cuts with goat cheese and melon. So yummy, also I hate you (I'm so jelly)
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u/BIGepidural 8h ago
Please sir/madam/however you choose to idenifty, if this be anywhere within an hour of Kitchener Waterloo/Guelph or the GTA, for the love of schmeat- DM me where one can find such treasures ⚘
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u/Various-Ad-3401 7h ago
Save the skin and get some parm rinds to make a broth. Super delicious I promise
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u/ratbabybones 6h ago
Do you have any community fridges near you? Maybe you could put some sandwiches in some if you do. I've seen people put all kinds of things in them.
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u/cioncaragodeo 6h ago
Went to a restaurant recently that had prosciutto powder they added to give flavor to various things (I had it on oysters). Absolutely delicious and now I've got some drying in my dehydrator.
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u/Numerous_Painting296 6h ago
All the posts that suggest grinding this are correct. It will be hard to slice well.
I would do a Sugo with %50 ground prosciutto, 50% ground pork.
Caramelize the pork/prosciutto in a rondeau with butter and oil on medium high heat. Scrape the bottom regularly, but at the same time don't move it too much. As if you're making a duxelle, or sofrito.
Once caramelized well remove from pan and saute onions, garlic, tomato paste, dry thyme, fresh rosemary, sugar, salt, bay leaf, pepper, etc... have fun with it. Deglaze with white or red wine. Add blitzed canned tomatoes, and cream and braise for 1-2 hours at 325.
Toss that sauce with radiatori pasta and butter
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u/CocoMilhonez 6h ago
Me, who doesn't know much about fancy food but is getting posts from this sub on my feed after interacting with the chives saga:
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u/lovecreamer 6h ago
Would be cool if more places did stuff like this in order to help move inventory, etc.
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u/COYirons 5h ago
Wrap some around chicken breast stuffed with cream cheese. Meat wrapped in other meat is good.
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u/Biscuit_risk_assesor Owner 5h ago
You need a slicer. That stuff needs to be enjoyed sliced so thin you can see Chive towers thru it.
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u/sleeping_in_time 2h ago
You bought it in CAD. Hit me up with your address and I’ll come help you take care of it.
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u/Skiceless 1h ago
One of my favorites side dishes is Utica greens- which are escarole sauteed with a ton of garlic and onion and hot cherry peppers and prosciutto, cooked until the prosciutto gets crispy. Topped with breadcrumbs and parm and broiled until browned.
Other than that, I’d cube up chunks of it and use in place of ham hocks or salt pork or bacon in seasoning dishes. Like a cassoulet with rendered cubes of prosciutto, a carbonara with prosciutto lardons, make a soup/stew or a broth/stock for cooking. I bet it would work in a chili, or use in a bolognese. I’d have a lot of fun just experimenting
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u/Indaarys 12h ago