Even with the door closed, there is this wonderful animal-herb odor that suffuses the nearby air; I used copious garlic, thyme, rosemary, and juniper to season the cure. It sat in the cure for about three months and now just needs to stiffen a bit more. I'm seriously thinking of wearing it like cologne when I go out- like Steve Martin's tuna fish sandwiches, but way better. It smells really good- plus it looks like a lame art school thesis project, so there's that.
Next up (now that there's room in the fridge) bacon!
14 comments:
and giving a bunch away
ummm, hello? hel-looo!!!
Okay, I'll bite - what's lardo? Guess I could look it up...
Peter's installation.
I looked it up. Did you cure it in Carrara marble basins?
Claudia: Hi!
CC: I was a painting major, not fiber. (The branch is a nice touch though, don't you think?)
Zoomie: If by Carrara marble basins you mean a pyrex baking dish wrapped in a plastic shopping bag, then yes. Yes I did.
Wow that's hardcore. Awesome!
'Zackly!
Hi Marc. It is both hardcore and awesome, and also delicious.
Zoomie: Yup.
Oh god. I love lard.
This is the ultimate in food porn.
The ultimate? Wow. No wonder Tastespotting picked it up.
Interesting. Never seen anyone hang lardo before. It is typically kept in marble boxes, but glass works OK as well. Where did you get this recipe?
Hank: I had it in glass for a pretty long time, but I want it a little stiffer (plus I need the fridge space for other projects.) I figure that after three months buried in salt, it's as cured as it's going to get.
can i seriously be your friend? you inspire me w/ all these cured meats/lardo/salmon, etc....
you're good... very good.
Amy: It's ridiculously easy; that's the part that makes it even better.
Post a Comment