I made two slabs of bacon in December: dry cured, cold smoked. I only slice them now:
I trimmed ends and sides ....so why not some soup using a few lardons from those trimmings?
Here they are with a piece of smoked lardo skin.
After frying, wife added mirepoix ingredients, cooked a bit more, than water, cabbage and dill. Lots of dill.
I trimmed ends and sides ....so why not some soup using a few lardons from those trimmings?
Here they are with a piece of smoked lardo skin.
After frying, wife added mirepoix ingredients, cooked a bit more, than water, cabbage and dill. Lots of dill.