The Skin

CHARACTERISTICS: Leathery and earthy.

USES: Stocks, brodos, braise and add to sausage or beans. The skin protects the meat from oxidation. And although it’s a rarely used part, typically only used in a classic cotiche e fagioli recipe, it can be used in other ways, too

TIPS: Remove, wash and blanch before cooking, but leave most of the fat behind beforehand.