Lardo, pt 1

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)