How is the nutrition content affected when I trim the fat from my meats?
 

Whenever I eat bacon, prosciutto, and other meats where it's fairly easy to tear or cut away large hunks of the fat, I always do so, simply out of taste preference. I don't think it's farfetched to assume I'm lowering the fat content of foods by doing this, but lately I have been wondering, what vitamins and minerals have I also been cutting away in doing this?

I don't think fat contains vitamins and/or minerals. I'd love to hear if it does...

Less fat, fewer calories.

I was wrong: lard does have some vitamin E, some selenium.