Lardo Cured Pork Fatback Recipes

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

Ingredients

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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