Monday, April 28, 2008

Larding The Lean Earth

In keeping with the recent porkfest here at cookblog HQ- not to mention the too-clever-by-half literary allusions- I thought I'd toss in this little picture of our lardo, all snuggly in cheesecloth and drying in the pantry since yesterday. In a couple of weeks, I'll be using it in everything, and giving a bunch away as well.

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:

cook eat FRET said...

and giving a bunch away

ummm, hello? hel-looo!!!

Zoomie said...

Okay, I'll bite - what's lardo? Guess I could look it up...

cookiecrumb said...

Peter's installation.

Zoomie said...

I looked it up. Did you cure it in Carrara marble basins?

peter said...

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.

Marc said...

Wow that's hardcore. Awesome!

Zoomie said...

'Zackly!

peter said...

Hi Marc. It is both hardcore and awesome, and also delicious.

Zoomie: Yup.

Brittany said...

Oh god. I love lard.
This is the ultimate in food porn.

peter said...

The ultimate? Wow. No wonder Tastespotting picked it up.

Hunter Angler Gardener Cook said...

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?

peter said...

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.

We Are Never Full said...

can i seriously be your friend? you inspire me w/ all these cured meats/lardo/salmon, etc....

you're good... very good.

peter said...

Amy: It's ridiculously easy; that's the part that makes it even better.