Lardo

[jmolinari]

Lardo

• 300 g salt
  
• 1 l water
  
• 2 cloves of garlic
  
• 9 g fresh rosemary
  
• 7 sage leaves
  
• 3 bay leaves (i used fresh)
  
• 7 juniper berries
  
• 1000 g hunk of backfat (as thick as you can find)
  

Make a brine and bring to a boil, add the herbs and let it sit as if you were making a tea (i let it sit covered until it was cool)

Put lard in a tightfitting tupperware or non reactive vessle that you don't need for 3 months

pour brine with all the herbs over the lard. The lard is going to want to float, so you need to so something to keep it down. I used a clean meatl chain to weigh it down, and then put a weight on top of the tupperware lid.

Put in the fridge

Flip ever 30 days

Leave minimum 3 months. Take it out, rinse and dry very well.

Keywords: Appetizer, Hors d'oeuvre, Italian

( RG1728 )