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.
Have you ever done dry cured lardo? How does the wet brined compare?
ReplyDeleteHi Jason,
ReplyDeleteLooks delicious! You can cook with lardo as well... use it to flavor the pan when you saute vegetables, as part of a sofritto, to make beans absolutely unctuous, etc.
Ben, i've never made one dry cured, so i'm not sure how they'd compare.
ReplyDeletePaul, yup..cooking with it is good too...just remember to adjust for salt.
Thanks for the awesome post jason. i would put that on everything. im going to try this over the week end.
ReplyDeleteLooks great, Jason.
ReplyDeleteBen: you can see dry cured Lardo on my blog.
Well, looks like it was well worth the wait. Nice work.
ReplyDeleteRye bread, huh?
Had some really nice lardo on a salumi platter here in Portland couple nights ago. Damn fine stuff.
MM, thanks. The rye bread was quite tasty actually! I was surprised.
ReplyDeletesend some in the mail
ReplyDeleteJason! I just put my hunk of fatback on brine today! I based my recipe on yours, but reduced the salt a bit (based on your tasting comments). Emile is a really great guy, and his pork is second to none. Thanks for braving the way. Ill let you know how this turn out on october 5th.
ReplyDeleteawesome, let me know how it turns out!
ReplyDeleteJason, I have to say I just found your blog and i've been reading it for two days straight! Awesome. Very ambitious stuff. I am a beginner and very much appreciate your instructional posts. I live in Marietta and have had trouble finding any cured italian meats locally so i decided to start making my own. Thanks for the help!
ReplyDeleteThanks JD. Glad you like the blog. Welcome to this hobby.
ReplyDeleteMake sure you read all the way back, i detail a lot of information on curing chambers and other equipment.
Hi there,
ReplyDeleteI write the food blog, Bunkycooks and live in Atlanta. I wanted you to know about the Food Blog Forum Event that is taking place September 10th and 11th in Atlanta.
Please take a look at the link to the article on my blog as well as the event site link for specific details.
If you have any questions, please do not hesitate to contact me.
I look forward to seeing you there!
Cheers!
Gwen Pratesi
http://www.bunkycooks.com/2010/07/food-blog-forum-is-coming-to-atlanta-yall-come/
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Jason,
ReplyDeletegreat post as always. I have just started curing in the last couple of months and have always found inspiration on your site. I just pulled a piece of pork belly out of my curing fridge after a few days unattended. (I was out of town) It has developed a rather strong sour smell. Several of my previous curing projects have had a similar smell, but none so strong. Wondering if you could offer any advice on this. It doesn't have any visible mold or anything. Thanks.
sour smell is bad.
ReplyDeleteI'm not sure what would be causing it. Tell me your process and your conditions
Thanks for your quick reply. Here is my process.
ReplyDeleteI started with about a two pound piece of belly, probably at least three inches think. I dry cured it for 12 or 13 days. Then it was tied and hanging in an old fridge. The fridge is just a space though, it doesn't work so humidity control is manual and temperature is up to the whims of nature. It is in a cool basement though so it stays fairly regular, never above 70 or so.
As I said, I left town for a few days and left the fridge closed> I think the RH got a bit high. Came back and it was damp and smelled.
I soaked it in brine for a few hours. It still smells quite strong. The interior as well, though not as much.
Jason,
ReplyDeleteI stumbled onto your blog a few months ago when I first starting to cure meat. So far i have only ventured into whole muscle and have done a couple of bresaolas some of which have come out a bit to salty, some of which were fantastic. I played around with a couple of pork tenderloins which i haven't gotten perfect yet, thanks to your diagram i was able to produce a fantastic coppa, and currently have a prosciutto hanging which still has some time to go.
I read your bio and noticed you are from italy and i was wondering if you know of anyone, any place, anywhere in italy that would be a good to learn charcuterie. I have cooked professionally for 8 years now and love food but am shifting interests in other directions, i still love food but would love to learn some additional speciality skill, charcuterie being on the top of my list.
I'm a traveler, i love immersing my self in other cultures, i love to explore, i love to eat, and i love to learn. I'm open to any suggestions, i thought you would be a great person to ask.
thanks a lot, Marc V.
Marc, i dont know any "norcini" in italy, as they are called...sorry. Wish i could help point you at least.
ReplyDeleteSO I just cut into the lardo and agree on the salt. Ive made another infusion of herbs, peppercorns and water (sans salt) that Ill soak the lardo in for another 2 days to balance the salt and herb flavor out. Great recipe! Thanks man!
ReplyDeletesous: yeah, give it a soak for a day or 2, then a few days to re-equilibrate
ReplyDeletePotato Pancakes are great with lardo either in it, finely cubed or on it.
ReplyDeleteGreat idea Bettina. I will have to do that!
ReplyDeletehi jason
ReplyDeletei was wondering if freezing the lardo was successful and if it altered the flavour or texture at all?
would you suggest a limit to how long one should freeze lardo for?
i have the same questions about guancialle, and cotechino
adam
I vacuum pack everything, and i've never run into a deterioration of the product.
ReplyDeleteI've held cotechini frozen from one year to the next and they were perfect.
Hi Jason, I made your lardo d'arnad and after about 2 months, my bag broke and leaked out most of the brine.... My piece was thick but not as thick as yours (about 1 inch at thickest) and had a TINY bit of meat on it. Would you think it would be safe to assume that it's ok?
ReplyDeleteTW, yes, it should be fine after 2 months.
ReplyDelete