Freshly cured lardo

[ahakohda]

A week ago I was able to source a Berkshire pork belly. Largest part of it is in wet brine right now for a different project.

I picked few chunks with least amount of meat and dry cured with mix of salt and prague powder using cure calculator.
Result is what you may call lardo. Ukranians call it salo. Very very good with some dark bread and onions plus cold vodka!
And money shot

 

[checkdude]

Awesome! We call it spek. Eat it the same just subtitute beer for vodka.

 

[bauchjw]

Wow! I gotta try that! My Wife’s Oma used to make the same and serve the same way!

 

[jcam222]

Looks great. How does it differ from dry cured belly bacon?

 

[ahakohda]

Essentially it is a cured raw belly.
Its a next best thing when you unable to source a good fresh piece of fat back

 

[SmokinAl]

Well the only part of that that appeals to me is the Vodka. I would definitely have a bite, but it looks like too much fat for my taste. But everybody has their own tastes and if that is your thing, then enjoy! You never know it may be my most favorite food, so if I am ever anywhere where it is being served I definitely will give it a try, with a healthy shot of Vodka!
Al

 

[forktender]

Spek or Lardo is KILLER on wood fired pizza, one of my favorite toppings actually!!!

 

[Steve H]

Did that all the time while in Germany. That looks very good!

 

[Lawyer Bob]

That certainly sounds easy. How long on the cure?

 

[ahakohda]

7-10 days in brine depending on thickness.

 

[Brokenhandle]

I'd sure try it... but I think my cholesterol just went up and I believe one of my arteries is choking now! Lol

Ryan

 

[Omnivore]

At a restaurant I worked at a long time ago made lardo and they would cure the fat, chill it, grind it, and then whip in a kitchen aid. It smeared like butter and was amazing! I believe they used pure back fat so the end product was pretty white.

 

[ahakohda]

I use to ordered nice fatback from Caw Caw farm.
Lardo from good fatback is very different from the belly.
Anyone got online source for good fatback ? Let me know pmease!

 

[BGKYSmoker]

Looks great.

Wanna sell any backfat.

 

[Brokenhandle]

I use to ordered nice fatback from Caw Caw farm.
Lardo from good fatback is very different from the belly.
Anyone got online source for good fatback ? Let me know pmease!

Looks great.

Wanna sell any backfat.

Any idea on how much you would want? Could do some checking for you both

Ryan

 

[ahakohda]

I can go for 8-10lb. Maybe more. I got freezer chest so its all price depended.

 

[BGKYSmoker]

I would need 5lbs.
White hard backfat

 

[slavikborisov]

I was born in Ukraine and my mother is Ukrainian and my dad is Kazak I can attest to salo. I've eaten it plenty of times and my parents love it! I still haven't tried making it though. We'd typically buy at a European grocery store in the cities

 

[Brokenhandle]

I can go for 8-10lb. Maybe more. I got freezer chest so its all price depended.

I would need 5lbs.
White hard backfat

I'll do some checking for you.

Ryan

 

[Brokenhandle]

Looks like the butcher isn't another hog till next wednesday but they will call me. Hard to tell how much they will get...depending on the breed of hog. But they give it to me so only cost would be in shipping. I'll keep ya informed.

Ryan