You can usually find Lardo in speciality stores, or online at websites like Buon Italia. Hankering for 1-on-1 design help? The brine can contain any number of herbs or spices including rosemary, cinnamon, juniper, nutmeg, or sage. Now finally settled in as an editorial intern at Alimentari, the next step of his journey can begin. I want to know about you! Sprinkle ground pink peppercorns over tomato mixture. Add comma separated list of ingredients to exclude from recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. What’s great is lardo is the easiest of meats to cure in your home, not requiring a open-air, dark chamber with consistent temperature and humidity as most cured meats, such as prosciutto, salami, guanciale, coppa, lonza, and pancetta do.

Cook lardo with potatoes (or any starchy vegetable) and let the fat melt in just before serving. A bunch of questions probably went through your head: “Can I just use bacon? Lardo has a high smoke point, so frying with it works is another option.

The share came along with several cuts unknown to us at first, most notably smoked hocks, lard, skin and fatback. Gracious thanks for your support. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

My best gal pal, Lillie, and I kindly requested her husband, George, a butcher by profession, to portion one slab of the lardo into thin slices and larger sticks for cooking. Most people won't think twice about serving basic cornbread when is on the table. Combining a love of writing and food, Andrew's culinary journey…. My rations totaled three, 1.25 pound slabs of fatback, which I slathered in a copious amount of kosher salt, toasted and crushed black peppercorns, minced garlic cloves, crushed juniper berries and bay leaves, as seen in the Lardo Typico recipe from Salumi: The Craft of Italian Dry Curing.First laid to cure in March, we dined on the first of the cured meats for my hubby’s 30 th …

I couldn't wait to make this recipe when I saw it so I had it for breakfast! Combining a love of writing and food, Andrew's culinary journey has walked many paths. Leave a comment below and tell me your story.

George, in his good nature, even scored the skin, which will make for a lovely, pork broth someday soon.

cured meats lardo, curing meats at home, how to make lardo, italian salumi, the craft of italian dry curing, Your email address will not be published.

Welcome to my online magazine, lovers!! 1 loaf crusty Italian bread, sliced and toasted, 7 ounces lardo (such as Lardo di Colonnata).

Information is not currently available for this nutrient. Your email address will not be published. Refrigerate tomato mixture for 1 hour. After some research, I discovered all ways to use the “whole hog,” but my personal favorite was what could come of the fatback. You may see some remnants of the brine on top, such as peppercorns, rosemary leaves, etc. this link is to an external site that may or may not meet accessibility guidelines. From what I hear, the longer you wait, the better the payoff. The Lardo is then cut into chunks and placed in special boxes made out of chestnut wood called “doils.” Then the brine is added. . About five years ago, my husband and I purchased shares of beef and pork from Connecticut farms at our city’s farmer’s market. Get notified about exclusive content and offers every week! Like any other cured meat, curing lardo is not a race; it takes time, patience, and passion for the outcome.