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Lardo may not be the most widely known salumi it is nothing but pork back fat after all but it could be the easiest to make for yourself at home. Hang the pork for at least 2 weeks and preferably 4 to 8 weeks in a dark place that is between 45F and 60F with between 65 and 75 percent humidity.
Add the garlic and vinegar and begin massaging air into it.
How to make lardo. Lardo is cured with a salt box method just like pancetta which is cured pork belly and mixed with salt and fresh herbs. The salt box method draws the moisture and creates a surface that prevents it from spoiling. Hang the pork for at least 2 weeks and preferably 4 to 8 weeks in a dark place that is between 45F and 60F with between 65 and 75 percent humidity.
If you are curing other things with your lardo. Traditionally lardo was cured in marble casks a prevalent natural material in the town of Colonnata Italy. Coming across something like this in the states is a rarity so a non-reactive glass container wrapped in a black bag to shun excess light will do the trick.
Its imperative your fatback is from a trusted source in order to yield the creamy clean-tasting goodness. A six year old shows how to make lardo cured and dried pork back fat at home. Mangalitsa pigs are renowned for fat and this is one fabulous way to preserve it.
Learn how to process these pigs from field to freezer with this video cour. Lardo may not be the most widely known salumi it is nothing but pork back fat after all but it could be the easiest to make for yourself at home. The recipe itself is a snap.
You just need to allow at least a month from start to finish is allIm not an expert but. Lardo is treated with a salt box method similar to pancetta which is treated pork. Belly and blended with salt and fresh herbs.
The salt box method draws the moisture and develops a surface that prevents it from ruining. Most lardo is aged for a minimum of six months. How to make LARDO at Home without pink salt - Italian LARDO different from Pancetta or Capicollo - YouTube.
How to make LARDO at Home without pink salt - Italian LARDO. How To Make A Tuna Melt. Lardo di colonnata is made using two great tuscan products.
Recipe Summary How To Make A Tuna Melt. This is dedicated to all those chefs who tell you to never ever mix fish and cheese together. And yet there they are at the diner at 200 in the morning.
Apr 26 2014 - Lardo may not be the most widely known salumi it is nothing but pork back fat after all but it could be the easiest to make for yours. 13 lb of pork back fat or leaf lard Joel said back fat I used leaf 1 small clove of garlic mashed into a paste. 1 teaspoon of Sherry Vinegar or red wine vinegar Salt pepper rosemary to taste.
Grind the fat through the smallest setting on your meat grinder. Add the garlic and vinegar and begin massaging air into it. Welcome back Today we are making Lardo at home in your refrigerator.
This process is incredibly easy all you need is a lot of patienceRecipe and process2. Lardo may not be the most widely known salumi it is nothing but pork back fat after all but it could be the easiest to make for yours. Sep 19 2016 - This Pin was discovered by Sandyrvega.
Discover and save your own Pins on Pinterest. Sep 19 2016 - This Pin was discovered by Marianna Lambraki. Discover and save your own Pins on Pinterest.
To make Lardo di Colonnata the marble basins are first rubbed all over with garlic before the trimmed piece of fat is laid inside. Salt pepper rosemary and garlic are all placed in between the layers of lard some producers add sage star anise oregano coriander or even cinnamon cloves or nutmeg says Fabrizio and the fat is left to cure at room temperature for a minimum. Making a good lardon takes two things.
Just a little bit of patience and a slab of quality bacon. In this recipe Ill give you the secret to making lardon that are crispy on the outside and tender on the inside with flavor the whole way around. Think of these more as bacon croutons and lets set our imaginations wild with the possibilitiesThis bacon lardon.