Put the prosciutto and olive oil in a small nonstick skillet over medium heat. Cook slowly over medium to medium-low heat, tossing and stirring occasionally, until the prosciutto is very crispy, 10 to 15 minutes.

Remove with a slotted spoon to paper towels to drain. Reserve the fat if desired.

Store in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to several months. Before using, recrisp, if necessary, in a skillet over medium heat or in a 300°F toaster oven.

In many dishes calling for these bits, you can use an equal amount of very crisp minced bacon as a substitute.

The fat left in the pan is wonderful for sautéing potatoes or spinach or frying eggs.