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)
Curious about results here!
Comment by Anakritis — January 5, 2014 @ 7:54 pm |