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It’s All Happening :: Lardo

March 28, 2010

Over the weekend I scored three pounds of Hidden Streams Farm pork fatback from Clancey’s.  Fatback is the thick layer of fat just below the pig’s skin, and in Italy it’s slow cured in rosemary and salt to make Lardo.  The eventual result is a decadent salumi that just might be the world’s greatest expression of natural fat, and an object of culinary politics demonstrating that there’s more to fat than “unnecessary calories”.  One can enjoy Lardo alongside any other charcuterie, or thinly sliced on top of a croustade, or…OR…light a slab on fire(!) and drip baste a leg of spit roasted lamb, as some buddies and I are aiming to do on a camping trip this summer.  Adam, one of the apprentice butchers at Clancey’s, was breaking down whole sides of pork when I got there, so I was lucky enough to get my pick of cuts.  For now the fatback is in the fridge, having been rubbed down and pressed under 10lbs of Saran wrapped architecture reference manuals.  More to come…

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One Comment leave one →
  1. March 29, 2010 1:23 pm

    Good luck. Always available to help…or eat final product.

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