Lardo

Lardo is a type of cured fat made from a piece of back fat from special pigs. Its long process of curing, coupled with good quality fat, creates a product that can elevate any dish by adding umami and fattiness. It pairs perfectly with raw fish, seafood, and charcuterie boards. You can also add it to a warm slice of bread with some tomatoes. For better results, it is highly recommended to use a good quality pork fat from a reliable supplier or a local farmer.

Add <quantity>25<unit>g</unit></quantity> of salt and <quantity>2.5<unit>g</unit></quantity> of instacure #1 to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of ground black pepper and mix it

Place a <quantity>1<unit>kg</unit></quantity> piece of high quality pork fat on a baking dish. Sprinkle the salt mixture on all sides of the meat, creating an even layer

Add <quantity>1.5<unit>kg</unit></quantity> of coarse salt to a large container and spread it around

Distribute <quantity>1</quantity> sprig of rosemary and <quantity>5</quantity> garlic cloves on top of it

Place the pork fat on top of the herbs and garlic. Add another <quantity>1</quantity> sprig of rosemary on top of it

Cover the pork fat with the remaining coarse salt

Cover with a lid and place in the refrigerator for 4-6 months to cure

Remove the pork fat from the recipient and dust off any excess salt

Thinly slice it or leave it in bigger pieces. The lardo is ready

Enjoy! This is amazing!

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