I have a question about the recipe "Perfect bacon bits" from Chef Krull. It seems like I'm constantly rendering bacon, pancetta and procuitto to enhance finished dishes. Would it work for pancetta & proscuitto as well? If the final product creates a soft rendered meaty pieces of goodness, can I store in fridge, bring to room temperature and crisp up in a fry pan or broiler? When you make these bacon bits what type of dishes or recipes do you use them for? The make-ahead and technique is very appealing to me for dishes that I dont need to use the rendered fat. Thank you.
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