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It’s All Happening :: Lardo Pt.II

April 19, 2010

Lardo, Salo, or “Prosciutto Bianco” for the faint of heart… lovingly made from the Hidden Streams Farm pork fatback featured in a previous post.  This particular batch of Lardo was cured in a basic slow cure, rubbed down in Juniper, Thyme, Rosemary and Tellicherry Peppercorns, then hung to dry in my shiny new curing fridge.

I’ll readily admit that strips of cured pork fat aren’t for everybody, especially if you’re the kind of person who eats around the fat in bacon.  But if you’re willing to try it, chances are that we’ll get along fine.

One Comment leave one →
  1. April 19, 2010 9:22 pm

    Oh I’ve never seen lardo like this. I had lardo bruschetta once and it was good! It was basically a thin slice of lardo on toasted baguette. Ahaha. Yum!

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