A pig's (nose to) tale - poached fat with garlic and paprika - Page 2
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How long do you plan to age the lardo. I just started some & I'm figuring to let it go at least 6 months.
Smoke & hang? I was just gonna let mine cure for 6 months in the salt. That seems to be the way to do it.
Having said that, I did get some ideas, letting it do some cold smoke before the long sleep, or perhaps use smoked salt for the nap... Hell, I'm almost tempted to buy a bunch of glass pans & do a whole bunch of variations of lardo.
If you can cure for 6 months do so. You will be rewarded.
Here is my lardo immitation
Well, I tried some today.
My thoughts... It tastes like flavoured fat. Not a bad thing of itself, but I think a lot of people here are not used to something like this. I thought that the whole texture was wonderful; it has this beautiful silky feeling on the palate, with a hint of garlic & spice from the paprika. Good stuff.
It's really good. I'm gonna go get more back fat just to make this stuff. It's a wonderful snack. I made a bit of this earlier but then used the balance to make lardo.
Actually, I wasn't expecting this poached fat to be as good as it was. I am impressed.
Don't get me wrong, I know this is in moderation. I used to be 390#, im now 190#. I lost a crap load of weight, and intend to keep it off. That being said, I'm looking forward to a taste or two. Mainly because it reminds me of mom and dad making this back in the late 60's early 70's....
That's fine. What I find is that most people, not of recent European descent are not familiar with eating "stuff". I find that I actually like the "stuff". It has flavour and texture, and once you get past the idea of eating "stuff", it actually tastes good.