Using Jamón ibérico Fat - Zero Waste

Chef Andre Uribe shows how to use the fat from a Jamón ibérico to cook greens.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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[@wildbill3811]

Great content. I can’t believe you don’t have hundreds of thousands of views

[@jacklawson1367]

Do you have any other suggestions for using the fat trim?

[@gab.lab.martins]

Ideas, ideas, ideas…

[@MrBingping]

Looks beautiful, love the leek nest idea, and I'm sure it's delicious, but isn't it like overly rich? Super rich wagyu, fried leek, greens cooked in fat, then drizzled with olive oil? Wouldn't you want something fresh and bright to balance it out? Or is this part of a degustation menu kind of thing where you'd follow it up with something lighter and brighter/fresher?

[@ChefBardo]

lame