Anything I’m Fermenting

February 14, 2013

Lardo, pt 1

Filed under: Brining,Meat — iwouldntlivethere @ 8:06 pm
Tags: , ,

For future reference, I’m just noting what I did to make lardo:

  • 4.5 lbs back fat, skin on – three 1.5 lb pieces about 1 to 1.5 inches thick
  • 0.75 lbs coarse salt
  • 6 oz brown sugar
  • large sprig of rosemary
  • large handful of fresh thyme, de-stemmed
  • 1 head garlic
  • 2 splashes anisette (Bosco)

I’ll be curing each piece in a ziplock bag, in the fridge: one 2, one for 4, and one for 6 months. I’ll update with photos at those points. This recipe is adapted from here (great blog!).

(I bought a half pig recently from Wallace Springs Farm, though there was a mix up at the abattoir and this back fat is from some random pig, not the heritage, non GMO pig I bought! Oh well, we’re trying again in a couple months)

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1 Comment »

  1. Curious about results here!

    Comment by Anakritis — January 5, 2014 @ 7:54 pm | Reply


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