Making Lardo at home
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- Опубликовано: 18 янв 2020
- Welcome back Today we are making Lardo at home in your refrigerator. This process is incredibly easy all you need is a lot of patience.
Recipe and process
2.5 pounds of pork back fat. Nice thick pieces.
1 pound of kosher salt
1 tablespoon cracked black pepper
1/4 pound sugar
3 tablespoons of minced garlic
2-3 sprigs of thyme
2 sprigs of rosemary
6 juniper berries
6 bay leaves crushed
2 teaspoons fennel crushed a bit
This recipe is highly modifiable. You can basically do what ever you want. Chili flakes, red pepper (although this will give your lardo a pinkish color), clove, cinnamon, dill, get crazy!!
To prepare:
Trim the skin off the back fat and trim off as muck meat as possible. You want only fat. Layer the pork fat and the spices in a bag. Wrap tightly or vac seal it. Cover with foil to keep the light out. Place it in your fridge for 6 months. Place something heavy on the back fat and every month flip the bag over and massage the cure into the fat. After 6 months rinse off the fat and place it on a rack back in your fridge for 4 weeks. In this video I hung mine in a drying chamber but in your home fridge (especially if you aren't making too much) is perfectly fine. This will dry out the fat (be sure to loosely cover with foil so the light doesn't make the fat turn yellow or make it go rancid. After it has dried in the fridge your lardo is now ready to consume. Slice thinly and serve it up. Lardo adds an incredible dimension to your whatever you put it on. Salad, pasta, fish, nuts, you name it. We found it to be incredibly delicious!
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Eric
Ukrainian national dish is Salo, cured pork fat. Love it!
Great video as always , you are inspire people.
Only you guys can make fat look good and tasty. I never ate lardo before but now I will have to try it.
I’m going to try this my friend
That sounds very interesting. Lard o butter....I look forward to that
I shouldn't be watching this as we are finishing off moving this weekend but I could t resist... another great video
It's not much but you have another patron now!
Lardo and struberys amassing
Hey nice! 2 patrons now! Wooohooo. Always have wanted to try lardo, but I'm kind of a chicken to make it.
👌🏼👌🏼👌🏼
Toast some rye bread and spread some butter on it. Put the salo or lardo on top. The butter and fat go incredible together.
If to take that fresh lardo as you show and apply solt, pepper, spicies and grinded garlic all around the whole piece, then keep that piece for 2 days at the room temperature and after in the fridge for 10 days - you get the Slavic product called "salo". Sliced thin and eaten with rye bread - very famous staff with cold vodka))) the rest we keep in freezer. As need - take out, cut and eat with bread or fry with eggs. And no need to wait for 6 months, cause life is so short)))))))
I like your channel a lot. You always give plenty of details and tips. Can I reciprocate?
Can you use this like bacon and fry it up, or wrap it around chicken and bake it? Also you said not to let light hit the fat. If you hang it in your fridge do you need to worry about light exposure during the drying time? Had you tried Italian lardo before? And if you had, how did it compare to what you produced? Great reactions by the way.
On DOP Lardo they also use salted water to cure the meat inside the box, do you think that's only to fill all the gaps between each piece and prevent bacteria (in this case the vacuum seal substitute it), or does it have other use?
Is it necessary to add that much salt? Seems like a pound of salt for 2.5 lbs of fat seems like overkill. I was going to make lardo finally because I have 10 lbs of nice berkshire fat back. I've seen two recipes so far and the salt seems too much. Would it ruin the batch if I went lower than that? I think anything over 5% is crazy salty. I was thinking it must be fairly similar to making a slab of bacon just without any meat in it. Am I wrong? or is lardo just traditionally way saltier even though it doesn't have to be? any insight would be helpful thanks
I will be trying to make lardo this year following your video. I normally hold back pork fat to use in my venison sausage. I was wondering if you think replacing the pork fat with lardo would work. I don't see why not but wanted your opinion. Thank you,
Cool! I've been intending to do this for a while. No excuses now, I guess. How much weight loss did you get over the hanging period? It seems like it would have to be less than with normal charcuterie.
How long will the lardo last in the refrigerator once it's cured?
looks good, even better with a little touch of smoke, but that's just for my hungarian taste