Home-Curing Lardo
5 pounds of high quality Pork Fat (I was gifted two beautiful pieces of heritage-breed pork fat at the Cochon Heritage Fire 2013 Event in St. Helena pictured above!)
1.5 pounds kosher or grey coarse sea salt
12 g blackpeppercorns, toasted, crushed in pestle
4 sprigs of fresh rosemary, hand torn
12 cloves of fresh garlic, minced
3 g dried bay leaves, crushed
chili flakes, optional
* you can change the spices/herbs to your liking.
Mix the above curing ingredients. Sprinkle 1/3 of mix on the bottom of a non-reactive dish (or plastic ziplock bag that can fit the side of fat). Place pork fat on top of salt. Cover with remaining salt cure mixture. Refrigerate while pressing down with heavy weights (cans, bottles, etc). Flip over fat every other day for 10-12 days.
Rinse the cure off. Pat dry well. Poke holes in the top of the fat so you can string it with butchers twine. Hang dry in your refrigerator or preferably a 50-60F dark climate for at least 2 months.
Thinly slice and enjoy on just about anything!
Curing mixture!