How to make LARDO at Home without pink salt - Italian LARDO different from Pancetta or Capicollo
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- Опубликовано: 31 июл 2024
- Today we prepare at home one of the easiest cold cuts to make at home: LARDO 😋
Surely if you have already tried to cure the Salami, or the homemade Pancetta Tesa, or the Capocollo, or the Bresaola, or the Prosciutto ham ... this will be a piece of cake 😉
Do not hesitate to share in the comments your advice and experiences.
You will only need a few ingredients:
Pork back 1000 g
Coarse sea salt 200 g
Table Sea salt 150 g
Water 500 ml
Cinnamon 1 tsp
Clove 1/2 tsp
Peppercorns 1 tsp
Fennel 1 tsp
Rosemary 1 tsp
Bay 10 leaves
Ground pepper 1 tsp
Garlic 2 cloves
Here, on my website, you will soon find the written recipe: www.cuoredicioccolato.it
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Хобби
Лардо (лат. lardo) - хорошо просоленное и вызревшее сало по-итальянски.
Потребуется:
Сало свиное свежее с кожей 1000 г
Грубая морская соль 200 gг
Столовая морская соль 150 г
Вода 500 мл
Корица молотая 1 ч.л.
Гвоздика 1/2 ч.л.
Перец горошком по 1 ч.л.
Семена фенхеля 1 ч.л.
Розмарин 1 ч.л.
Лавровый лист 10 штук
Перец молотый 1 ч.л.
Чеснок 2 зубчика
Grazie per aver condiviso la ricetta!
👍🏼 thanks 🤩
Nu szto kacapuje jewo
Saro!
@@cogitationescaecae1125 😂👍🇵🇱 ❤️🇱🇹
И сильно оно отличается от сала обычного посола? Три месяца ждать...
I am definitely going to try and make this. Early in my cooking career we had a dish with fried polenta sticks that we would put a slice of lardo on fresh out of the frier and it would melt on top. Changed my life forever, so delicious.
Love your videos especially the Salumi recipes. Keep up the good work. You deserve a million subscribers.
Sei spettacolare! I look forward to all your videos, Grazie tanto!
I remember in a trip to Lucca in 2017 buying a small slab of lardo! Grazie mille, maestro!
I can't wait to try this recipe! Thank you so much for what you do!
Thanks 👍🏼 let us know when you taste it and please share the videos 😉
3 months = "SPECTACULAR"?!??? Count me in!!! I'm definitely am willing to wait that long to make this very expensive "lardo". Love your videos my friend! Keep 'em comin' :-)
Wow. Looks incredible. Thank you for the recipe
Thanks 👍🏼 yes it’s very good
Spectacular! Love this guy.
😂👍🏼 thanks 😉
These videos are "spectacular". I think I have a new hobby!
Thanks!!!
My mother in law lives in Italy, when she came to visit she brought Lardo Di Colonnata --- have to agree, it is the best lardo!
Cheers from Thailand! I just made a pancetta with your recipe. It is very nice.
Spectacular 🥳 where in Thailand? I was in Pattaya when I recorded the video
I love it!!!!!!!! Making it :) Grazie mille !!!!
Man i LOVE this channel! Spectacular!
Thanks 😊 please subscribe and share the videos 🥳
It looks very good.
Radicchio with Lardo. my dads favourite . Great video
I’ll be removing my copy of your recipe from the fridge tomorrow and so today I came back to review your video. I’m very grateful to all of your supporters for sharing their traditional or preferred ways of enjoying Lardo. Thanks guys. The idea of sharing portions of it with a sprig of rosemary as a gift is fantastic, however cured meats of this nature are unfamiliar to my friends here in New Zealand 🇳🇿. I’m an outcast due to my culinary preferences. I raised the hog, I dressed and butchered the hog and because of my efforts I’m quite happy to enjoy it myself, selfishly 😋
Spectacular 😋 let us know when you taste it tomorrow 🤤 and if you like send me some pictures on instagram 😉
I love lardo so much!
In the deep South USA, we have salt pork which is essentially Lardo without the herbs/spices. It is thick sliced skin on and fried till crispy or added to soups, beans, veggies, etc.
By the way, I am white English, Irish, German, Italian! Over the past 150 years in the USA, cultures mixed and so did cuisines. Everyone mixed and shared for survival.
Pink salt (salt peter) was used only in commercial productions, not at home.
Thanks for sharing your knowledge and experience.
Spectacular 🤩👍🏼 yes it’s good to mix and share
Have a nice day
That looks so rich and smooth...very delicious. I will try this, thanks!
It’s spectacular 😉👍🏼 keep us updated
Great video, gotta try this.
That was amazing ! Thank you for the great recipe and explanation for preparing this wonderful tasty treat from Italy 🇮🇹 greetings from USA 🇺🇸
Thanks for your support 🥳
Mr Cioccolato.....you are the best!.....not theatricals.....just plain good cooking.....as one famous Spanish (Arguinano)cook puts it....Con fundamento!!
Gracias 👍🏼
Super! Thank you and best wishes!
Welcome 👍🏼 stay safe
Great video...Can't believe I didnt come across this whilst in Italy. Looks fantastic! Molto bene!
Thanks 😊
Grazie mille!
This one looks pretty good! would you consider doing a video on how to make guanciale?
yes, guanciale please!
During the 3 months, you not only cured the lardo, but your container also grew a snap lid. Spectacular!
😂 yes 👍🏼 and move from one fridge to another in a different house
Looks delicious 😋 xx
Thank you for this video. I recently bought half a hog that was a Berkshire/Red Wattle cross. I wanted to make some lardo out of some of the lovely backfat. Your video is a very easy process and tomorrow I'll get started. The remainder of the backfat will be used to make some Polska Kielbasa with a combination of American Elk, and Pork. My co-worker got lucky this hunting season and filled two Elk tags. We'll split the sausage between us. Cheers!
Spectacular 🥳👍🏼 keep us updated and send me some pictures 🤩
I love this guy !!!!!!
Thanks 👍🏼😉
I love listening to him 💗
😂 thanks 😜
Looks delicious 💥👍
It is 😉
Thank you very much!!!
Keep us updated 😉
Makes my mouth water.
Vorrei sentire una ricetta in italiano😋😋 sei fortissimo ti seguo da sempre
Many thanks
😉👍🏼 welcome
Liked your accent bro, don't ever change it. Most people have their accent Americanized after awhile. Keep it up! 💪💪💪
Thanks 😉🤪👍🏼
Don't eat bacon but couldn't stop watching you🤣 Spectacular 👍👏
😂👍🏼 thanks
can you please make a video " how to make beef bacon" ... i honestly appreciate the content that you offer on youtube
Im waiting for the day to see a home made prosciutto
Already do on this channel
spektakular!
Bravo 👍🏼
It is a 3 months plan ☺️☺️. Thanks. I m ur fan
Yes but you will have great joy at the end 😉
I watch you all the time and LOVE the Chanel , but I wounder what are you dong in Thailand
In my country there is similar thing but with less ingredients and the loard is all coverd with sea sallt.The best way to eat it when is grilled on BBQ on a stick with onion and pepper chunks.Will try your way for sure.Great channel !
Thanks 👍🏼 which country?
Greetings from Bulgaria :)
Thanks 😉👍🏼
Здрасти и аз ще пробвам тази рецепта най ми е удобно това съхранение на сланинката иначе татко ми разказа други начини
Ти пробва ли я вече кажи ми как е станали вкусно 🤗😬
@@xxxminimoonxxx3756 Здрасти, още не съм, защото ми се иска да го направя с сланина от домашно прасе. Така че ще почака до коледа :) От този канал съм пробвал салама Pittina и е страхотен и мн лесен за правене. Даже в момента се готвят 4 броя в хладилнила ;)
Today i did my first one of these i used a little different ingredients , Day one today the 21 of August 2021 . As a chef i will variate this alittle but you are my inspiration .
Perfect 👍🏼 send me some pictures on instagram if you have time 🥳
@@Spectacular-cuoredicioccolato Like i said it will be a little different . You have shown me the methods to not use Nitrates and only salt which i like . For 1000's of years the Italians Greeks and other races across the planet only used salt and vinegar, drying to preserve food . The idea of putting nitrates in my food goes against every thing i have learnt as a chef . I will be combining this and the pancetta style then smoking the pork belly under a cold smoke. I do not have Instagram but i will certainly send you a you tube link of the fished product if you like .You have given me the knowledge and confidence to do it with out using nitrates . I hope this explains what i will be doing .
👍🏼 yes 😀 thanks
@@Spectacular-cuoredicioccolato Mate i didnt have time to take a video while making it my car was stolen and had to deal with police is all good now i have the car . It is now in the fridge firming up to be sliced . My wife said wow thats smells like real Bacon .....
😬 sorry for the car 🚗 but happy for your pancetta 😋
Quality Content .,
Thanks 👍🏼
Pls make video on how to make PASTRAMI! :)
we have it in Romania also and another recipe in wich you boil it ... it is delicious with red onions
Hi, what is this recipe called in romanian?
Your recipies arę spectacular. I try to do a lot of your video's. Soppresatta its the best but rest is spectacular too. I find only three channels with good Cure meets.
what are the other 2? thks
@@JoseSilva-eb1dp 2guys and cooler. And Polish ogrodnik news
hello from Russia 🇷🇺 ✌️
Спасибо большое
Super Channel! May I ask you, what may be the difference between doing it with the Water or in a dry way I fount somewhere in the wwww?
Different techniques but similar result 👍🏼
Super super cool recipe and video - thanks very much
One question: do you use iodised or non-iodised salt for curing the meat? Pls let us know or simply just mention in one of the future videos.
Big regards from Serbia and Peru
Marko and Daniela
Non iodised sea salt
@@Spectacular-cuoredicioccolato Thats what i needed.
Thanks a lot.
😉👍🏼
Hi thanks for the video! I discovered it because google probably heard me speaking about lardo di colonnata and the same day I found it among my suggestions on RUclips ahah.
I have two questions. 1) Does the fat back need to have the skin? Because I think I'll have problems in finding it with it where I am.
2) Do you age it in water and salt because you keep it in the fridge, or does this recipe require that even with the ageing in a temperature/humidity controlled environment?
😂👍🏼 spectacular
1 with the skin is better but you can try without
2 in the water is the original recipe
Tasted lardo colonata in castillion fiorentino from my ex father in law it was perfect.
Spectacular 🥳
would you be able to do the cure in a vacuum bag?
I never tried usually they store in a vacuum but they make like I show in the video 😉
Do they sell new cutting boards in thailand,
No 😭
I've never been to Italy but the best Italian food I ever had was in Thailand!
🤩 where?
@@Spectacular-cuoredicioccolato Phuket, La Capanina!
Ok 👍🏼 I never been 😉 maybe I will in the future
Super! Thank you from Ukraine!
I see that you keep the skin on all your cured meats. Is this a requirement or I can do it without? Thank you for all the recipes!
Better with the skin 😉
Just made it, added it to my fridge. Question is, can it be ready faster let’s say in a month or two? Btw I keep coming back to your cured meat recipes, you’re the best.👍
Better to wait the 3 months
Thanks for your support 🤩
@@Spectacular-cuoredicioccolato Thank you, I will, it’s worth the wait.
Keep us updated 😉
I just opened the box with the lardo after three months,...., a success!, but how do I preserve it? in the air, in the fridge?
Spectacular 👍🏼 you can store in the fridge in a container. If it’s big you can cut in 2 and 1 part you can vacuum it 😉
here in Romania we smoke it with cold smoke after the it is dried from the brine
👍🏼 thanks for the information
@@Spectacular-cuoredicioccolato and we eat it with bread, red onion and our traditional cheese, which is pretty similar to feta cheese from Greece
@@Spectacular-cuoredicioccolato it is called sunca, slana or slanina depending on the region of the country
🤤 cheese
@@Spectacular-cuoredicioccolato how often do you flip it in the brine in those 3 months?
That looks excellent! What are you doing in Thailand?
I run away from winter every year 😎 I am going back in July 😉 for summer season
@@Spectacular-cuoredicioccolato Very smart!
Ah...the Marco Polo of Thailand. I absolutely appreciate your knowledge and expertise. Thanks mate.
Is it normal for lardo to have a bit of crunchy texture? Similar to raw squid. I made some using a different recipe, I'm not sure if it's the pork fat or if I dried it too much that gives it the crunchy texture.
Yes 👍🏼 this is why you have to cut it very tiny
@@Spectacular-cuoredicioccolato thanks, i will try your recipe next time.
Keep us updated 😉👍🏼🤩
Your in Thailand?! I figured you where in Italy...
I was a that time but now I am back in Italy
Can we, please, ask for the alternative version of colonnata in terms of spice / seasoning mix? Thank you a lot gonna try this one too. ;)
This is the original way 😬 sorry I don’t know any alternative
Oh do not apologize, I'am so happy to have this receipe!!! Thank you a lot. ;)
@@Spectacular-cuoredicioccolato
👍🏼 keep us updated
How did i miss this my alerts are on?
I am going to try your Lardo recipe using pork belly. I have some that has almost no meat, just fat. One question: do you leave the pork skin on? Or remove it? Thank you so much! Three months will pass so slowly!
For this recipe you should remove it
Keep us updated 😉
We eat a lot of it in Poland. We call it słonina. Traditionaly served with vodka haha. But we don't use water when making it, we just cure it in a lot of salt and garlic and sometimes smoke
Ha ha, we call it slanina.
same in romania.. sunca/slana/slanina, smoked and eat with cheese and red onion
All this wonderful traditional methods all sound super...sorry spectacular.
Did you say that you live inn Thailand
Yes 👍🏼
Did you say you were in Thailand?
Yes 👍🏼
11:44 traditional Italian
😂👍🏼 yes
Would you please confirm 350 grams salt for 1000 grams of back fat?
33% salt?
👍🏼
so you're putting it in the freezer?
Fridge to cure it.
After it has been cured you can store it in the freezer for up to 3 months.
I was wondering the same tnx Drosophila😻
Thank you God for Islam
Lardo non viene troppo salato dopo 3 mesi in tutto quello sale?
Si ma il giusto
Can I made it from lamb meat (fats)
I've never heard but you can always try. Maybe you will get into history forever as a person who invented salted lamb fat.
@@toomaskotkas4467 I well do
And you well be the person who encourage me
I wouldn't. Lamb is not fat enough.
@@toomaskotkas4467 salted lamb fat very popular in the middle east people have been doing it for thousands of years
@@milosmallgoods5305 I've never heard of but it kinda make sense. I've seen salted lemons so somebody somewhere could've thought "Hey, what if I try to preserve that lamb fat with salt?"
3 months??? Wow, takes that long to cure???
3 or 6 months
Fai anche un video in lingua italiana per favore
Have you ever made tomato wine? 🍅
😱 no I think is illegal 😂😉
In Italy 🤪
cuoredicioccolato Why is it illegal?
Thank you for interesting recipes. Hello from Ukraine! Odesa city by Black sea.
My suggestion: Armenian/turkish basturma/pastirma. Also polish salamis are nice, although i dont know a specific type of polish sausage.
Krakowska with a juniper is the best
Can I get it from a mutton fat tail? Halal? thank !
Never tried but probably yes 👍🏼
@@Spectacular-cuoredicioccolato hello to you from Russia from the city of St. Petersburg, come visit us, we love Italy) there is a lot of Italian history in our city)
Ciao 👋🏼
I never been in Russia 🙂 maybe in the future
Where do you buy your beautiful clothes?
In Italy
САЛО !
😩 sorry I don’t understand
@@Spectacular-cuoredicioccolato pork fat in Russian,
@@Spectacular-cuoredicioccolato Russians do not like to wait long, 3 months is a long time))
Thanks 😉👍🏼 for the translation
Better whith black bread
😋 good idea
I make sure my friends are vegans
Problem with cured meat is it takes too long. 3 months for good Lardo? Far too long to wait for.
For lardo di colonnata you need 6 month 😬
can't help thinking that would be better without the brine,
You've spelled "salo" wrong :) Grate to know we share a similar dish, for Ukraine it's one of first dishes that come to mind along with borscht.
Thanks 😬 and thanks for the information
this looks simple to make... the problem is i do not like it so fatty :) !!!
The 3 months in that very salty brine completely changes the taste and the texture.
@@drosophilamelanogaster3957 i am sure but the eyes see it :) :) !! thank you for your replay! :)
Ukrainian salo! Cured pork fat
Ok 👍🏼
@@Spectacular-cuoredicioccolato where is to buy in mexico city?
😱
@@Spectacular-cuoredicioccolato no... I'm serious! Where ist to get back of pig?
It's salo!
🤔