Search results for query: Lardo

...nailed it. My Papa use to hang his Salami, Coppacollo, Prosciutto, Speck, Soppressata, Capicola, Cacciatore , Bresaola, Pacetta, Lardo, Crudo, Guanciale and Pepperoni in his root cellar along with his homemade Dego Red. My brothers and me used to sneak a loaf of Nona's Sicilian bread...

Thank you. We all like the sprouts. The board had: duck and lamb prosciutto, cappicolla, a type of lardo - all smoked so far. Saucisson sec, duck rillette, vegetable spread (eggplant and pimiento peppers), cold smoked coho salmon, hot smoked trout. Edit: forgot the soppressata

Just searched for "Lardo" twice and both times got "no results found". I know I've seen threads on this topic. What gives?

Hmmmm. I searched and found a bunch. Also try "backfat" or "fatback" here is the link https://smokingmeatforums.com/search/280292/?q=Lardo&o=relevance

Coppa, Jowls for Guanciale, Back Fat for Lardo, one Loin for Lonzino and piece of Belly for Pancetta. Porchetta is a good choice but ask the butcher to leave as much Skin as possible while boning it out...JJ

...amount of cure for a slab of bacon 3-5 lbs. Another one calls for almost 4x the minimum pink salt required for skin on belly. He also has a "lardo" recipe that (he says) can be done with belly (it can't)...with 1.87% cure#1!!!!! I have his charcuterie book and use it for ideas but i do my...

...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...

I tried again and many popped up this time. Don't know why they didn't the first couple times I tried. Thanks

I've used this method before making lardo. I hung it in an old fridge on the warmest setting instead of in the kitchen. Wifey wasn't to keen on that idea. The final product didn't make anyone sick but I wouldn't do it again because just salt doesn't guarantee it's safe to eat and even with...

...It also has a texture that doesn't make it particularly interesting in the mouth. Most people love fat taste but not biting into it. That should be kept in mind before attempting recipes like this or pancetta, lardo. I for one can't have enough fat: dry cured, cooked, rendered, cracklings.

Like eating Lardo except it has some lean meat to it. Spek is smoked. Pancetta can be done with either cure 1 or 2. Cure 1 you would need to cook it like on some pizza or chop it into dishes. Cure 2 you can eat it like it is without cooking. (once it has been cured and aged of course)

...the humidity a little above or at 80% at all times... IF you follow this you will always have great product! Finocchiona in a Hog Bung with Tuscan Fennel Pollen and Calabrian Fennel Seeds. Tamworth breed Coppardi (its a coppa with the fat cap still on - so Coppa and Lardo = Coppardo)

I'm watching! Lardo is good stuff!

This is charcuterie ....Similar to lardo. Eat as is , cut up, with mustard, horseradish.

Lardo after hanging for a bit And part of a Christmas charcuterie board: Headcheese, coppa, store bought salami (don't ask), poached backfat with garlic and paprika,smoked lardo, organ sausage, classic smoked dry sausage.

Is not exactly lardo, as it doesn't dry cure for months. But close.

Part of a Christmas charcuterie board: Headcheese, coppa, store bought salami, poached backfat with garlic and paprika,smoked lardo, organ sausage, classic smoked dry sausage.

And part of a Christmas charcuterie board: Headcheese, coppa, store bought salami (don't ask), poached backfat with garlic and paprika,smoked lardo, organ sausage, classic smoked dry sausage.

...Below is how I do it. Back in December/January I salted then cold smoked a piece of belly. http://www.smokingmeatforums.com/t/255744/lardo-like-smoked-back-fat#post_1654587 After smoking I had it hung for drying for a bit, more than you would with bacon, but less than what you would do...