A pig's (nose to) tale - poached fat with garlic and paprika

Discussion in 'Nose to Tail' started by atomicsmoke, Jan 10, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This is normally made from backfat.
    The fat was poached for 45min. Then pressed during cooling. Made some garlic into a paste, then spread over the cooled fat. Piled good paprika on top.

    Needs 1-2 days rest. Served cold.
     
    Last edited: Jan 10, 2016
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds good to me though my cardiologist might not agree... But hey, it's not like it would be eaten daily for a year...JJ
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    Interesting. I'll have to try that.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

     
    crazymoon likes this.
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Chef Jimmy,
    Would this make it easier on your cardiologist?
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It's so soft you can cut it with the fork.

    I've made this before with store bought belly. What a difference farm pig makes. Unbelievable flavours.
     
  7. mowin

    mowin Master of the Pit

    Pork fat rules. I'm gonna have to talk to my local butcher this week.
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    OK, I just came home with 5lbs of back fat. How about some details how to make this "food of the gods".

    I don't get the "poaching" bit. Won't that cause the fat to melt?
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You are in for a treat.

    It won't melt. Well ...some (very little ) will.

    Prepare some water with salt (I used 4tbs for 4L - it's very light, you will need more if you like it on the salty side), bay leaves, whole black pepper, all spice (whole). Add other spices you might like but nothing ground...for cosmetic purposes. I used juniper berries .

    Cook the fat slabs by simmering for 45min until it feels soft with the toothpick.

    Let it cool a bit in the cooking pot, so is not too soft when you handle it, but take it out while still warm. Press the slabs with weights until cooled completely.

    Mash garlic into a paste. Taste a piece of the fat. If not salty enough add salt to the garlic paste. Spread the paste over the slabs. If you like garkic don't hold back...after rest it won't be overwhelming. Liberally pour good paprika on top of the paste. Let them rest in a cold place (not the fridge - will stink it up) for 1-2 days.

    Serve cut up in lardons with mustard or horseradish and good bread.
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    So this is similar to lardo?
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I would say this is to lardo what summer sausage is to dry cured salami.

    Lardo coming up soon.
     
    Last edited: Jan 12, 2016
  12. mowin

    mowin Master of the Pit

    Going to my butcher Thursday. I've got to try this. I'm assuming by stinking up the fridge, your talking about the garlic?
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yep. It's a lot of garlic there.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Since AK1 mentioned lardo...I suppose you can slice this thin and eat on rye bread.
     
  15. mowin

    mowin Master of the Pit

    I mentioned this to my older brother. He remembers dad making something with the backfat, but he believes it was stuffed then poached. Any ideas on what it was?
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    OK, I got it. I'll be starting it later today, once my porchetta is in the oven.
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Porchetta in the oven.... Garlic/paprika backfat ready to cook...New Year's Eve feast on Thursday?
     
    Last edited: Jan 12, 2016
  18. ak1

    ak1 Master of the Pit OTBS Member

    Hell no, just a simple weeknight dinner.

    Wow, you guys must be really screwed up in Toronto[​IMG], it's only Tuesday here in Hamilton.[​IMG]
     
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I can't find anything on this but it sounds interesting. The closest thing is Stuffed Pork Belly but that gets roasted...JJ

    Google Image...

    [​IMG]
     
  20. mowin

    mowin Master of the Pit

    Very possible there was other ingredients mixed in. This was back in the late 60's early 70's, so information could be missing.
    I do remember him making blood sausage though. It wasn't too bad. Wasn't a fan of the blood pudding. But I was 6 yrs old, so ya can't blame me..lol
     
    Last edited: Jan 12, 2016

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