Is what I want to make Lardo?
I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea?
I want to take a nice piece of pork backfat (or maybe belly) Salt it (2 hours) with koshering salts off course. Use a vinegar bath to get all the excess salt off the fat. Cover it in a good amount of spice over night and then afterwards hang in the dispensary for two weeks.
Is this a good idea? Will this make Lardo? I'm wondering if the vinegar bath that works for the meat will work for the fat. I suspect the vinegar and the fat may not mix well.
Best Answer
Lardo is cured for longer, then it's hung.
I've used this recipe from the Belly to Bacon blog and it works well. Salting for 2 weeks is the minimum. The 30 days in the recipe makes it saltier, but the saltier it is, the longer it stays preserved. The instacure keeps the meat safe from botulism. Don't skip it.
One addition to the recipe: when you hang it to dry in step two, it should be in a curing chamber at 50 to 60 degrees Fahrenheit and 60 to 75 percent humidity.
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How do you make lardo?
Lardo isn't cooked, but rather sliced thinly and added to cheese and charcuterie platters or used as a kind of garnish or finishing element. Serve paper-thin slices with roasted almonds and olives for a luscious appetizer, and drizzle with a little olive oil and sprinkle of smoked salt for another layer of flavor.Is lardo real?
Putting it simply, lardo is cured fat from the back of the pig. It's a thick layer directly below the skin of a pig and takes some care to remove correctly but it's rarely seen in North America. Lardo is cured with a salt box method just like pancetta, which is cured pork belly, and mixed with salt, and fresh herbs.How long does it take to make lardo?
Lardo takes, at minimum, six months to cure, and can be done in a dark place in your refrigerator.Is lardo the same as lard?
Lardo is lard that has been treated in such a way that it ends up becoming a charcuterie that melts in your mouth. What was just \u201cpork fat\u201d is transformed into a luxury food item.It is not the same as \u201cLard\u201d, which is rendered and clarified. It is made using fat from the pork belly or neck of a pig.Making Lardo at home
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