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jmolinari
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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 )

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