Lardo Recipe
Make Lardo Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Cutting the Fatback
Begin by cutting the pork fatback into large pieces, about 4-6 inches in size. This makes it easier to cure.
- 2
Mixing the Cure
In a bowl, combine the salt, black peppercorns, and if using, the curing salts. Crush the black peppercorns slightly to release their flavor.
- 3
Preparing the Herbs and Garlic
Chop the fresh herbs and mince the garlic cloves. Mix these into the salt mixture.
Curing Process
- 4
Applying the Cure
Rub the salt mixture thoroughly over each piece of the fatback. Ensure all surfaces are covered completely.
- 5
Packing in a Container
Place the cured fatback pieces into a non-reactive container (glass or ceramic) and cover tightly.
- 6
Refrigerating
Refrigerate the container for 7-10 days. Turn the pieces every couple of days to ensure even curing.
Final Steps
- 7
Checking for Doneness
After 7-10 days, check the fatback. It should be firm to the touch and have a slightly dry exterior.
- 8
Rinsing and Drying
Rinse off the excess salt under cold water and pat dry with paper towels.
- 9
Aging
Wrap the cured fatback in cheesecloth and hang it in a cool, dry place for about 2-4 weeks to age.
- 10
Slicing and Serving
Once aged, slice the lardo thinly and serve on bread, with fruits, or as part of a charcuterie board.
