Charcuterie scraps

Jason_37238

Hello ChefSteps

I'm looking for interesting/thoughtful ways of using the 3-4 inches of charcuteries that don't manage to go through

an antique italian slicer-

Once you hit that 4 inch zone it just doesn't want to slice nicely and i'm left with dozens of Coppa and Salami 'ends'

Any thoughts?

Thanks

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Brendan_Lee_56950

Run them through the grinder, you can use them like the pre-diced panchetta they sell in the stores for sauces or even snacking. I like to run pepperoni through the grinder and make a pepperoni meat-sauce for pasta.

Matt_67991

Or chop them up into cubes or whatever and fry them up or something. I buy prosciutto ends for that reason sometimes.

Nicky_J_17040

THrow them into soup for a nice background flavor.

Grind em up and mix them into a ravioli filling.

Jason_37238

Thanks guys

Samuel_68313

Grinding is probably the way to go, afterwards you can do loads of things with them. I assume you own a restaurant/store that sells all of this and you're looking at ways to reduce waste? Maybe try grinding them and infusing them into oil to make some interesting flavoured oils that you can sell.