I think I've seem some entree wrapped in pig skin to help with the moistness... I looked at braciole and not sure if that's what I was looking at...
Any ideas for using it..... I think it would be like using caul fat or something like that.... I have 3 hunks about 5 x 8 ...... Vac-Packed and frozen for now....
Dave
Any ideas for using it..... I think it would be like using caul fat or something like that.... I have 3 hunks about 5 x 8 ...... Vac-Packed and frozen for now....
Dave
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