Lardo Cured Pork Fatback Recipes

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HOW TO MAKE LARDO



How to Make Lardo image

A delicacy from Italy, learn how to make lardo - cured pork fat.

Provided by Dave Mottershall

Categories     Italy

Time 5m

Number Of Ingredients 8

5 lbs fresh skinless pork back fat
2 lbs Kosher salt
12 cloves garlic minced
6 sprigs thyme
4 sprigs rosemary
2 tablespoons black pepper crushed
1 tablespoon juniper berries crushed
1 star anise crushed

Steps:

  • Mix all ingredients (except pork) together to create the cure mix.
  • Place pork in cure mix and distribute evenly.
  • Place into a black plastic garbage bag.
  • Set in a container to hold in fridge for six months.
  • Each month redistribute cure over the pork, ensuring all sides are covered with cure.
  • After six months rinse, pat dry.
  • Enjoy on its own or on fresh toast.

Nutrition Facts : Calories 110 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 7058 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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