Lardo D'Arnad - Tasting

After almost 90 long days the lardo is done. There really wasn't much to it; no need to control temperature, humidity or anything else really. Just waiting. So the waiting is over, and it's time to eat!









This is what the brine looked like after 85 days. It's darkened considerably, and has stained the outside surface of the fat. Not sure what causes this darkening...i guess something coming out of the herbs.








Here is the hunk of fatback, removed from the brine and dried. Ready to slice super thin.












This is how it's traditionally eaten. Sliced very thin, some black pepper, and eaten over some grilled rustic bread. The warm bread gently melts the lardo, making it almost disappear.







Here is the lardo on some warm rye bread. Not a traditional accompaniment, but it was very tasty...and it was the only sliced bread i had.









Overall it's really good. The herbs and spices can be tasted but not too strongly. It is a little bit salty, so i'm going to take a hunk and follow the recommendation an Italian guy who taught me to make this gave me. Soak in clean water for 24 hours per kilogram of lardo. This will draw out some of the salt. It'll take some time in the fridge for the salt to re-equilibrate throughout the hunk, but it should reduce the saltiness.

I'm not sure what i'm going to do with this much lard. As you might imagine a little goes a long way. It's VERY tasty, but it's rich and eating a whole lot in a sitting isn't going to happen. I'll split it in multiple pieces and vacuum pack it and freeze it. I think it'll keep well.