Can’t-Miss Takeaways Of Tips About How To Cure Lardo

Can keep rendered fat in cool dark place out of the light.

How to cure lardo. The butt i just smoked had a huge fat cap, so i am rendering some, and curing some into lardo, which is butter, but made from pork. Fat is notoriously difficult to cure, since it can become rancid when handled poorly. 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.

Then it is aged for another three months. If the lardo is too salty, place it in a saucepan and fill it with cold water. The mixture of salty and sweet spices makes lardo an ingredient that can go almost anywhere.

Remove skin, use skin in soups and stews. Lardo di colonnato is made from the fat around the kidneys and loin of pigs. The first stage in the curing of lardo is cutting a number of small holes into the fat and rubbing.

Lardo 😋surely if you have already tried to cure the salami, or the homemade pancetta. It is cured in salt and air for about six months. It doesn’t have to be super fine, just reasonably well mixed.

Rub the spices evenly onto the. Leave the lardo on the stove until the water comes to a boil. Toast the sourdough slices and rub with.

Grind the spices and salt in a mortar. Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container. Sometimes, sweet spices can be added to lardo, such as cinnamon.