Lardo Recipe
Make Lardo Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Equipment
Method
Preparation
- 1
Prepare the Pork Fatback
Begin by trimming the pork fatback to remove any skin or impurities. Cut it into a manageable size if it's too large for your bowl.
- 2
Mix the Cure
In a large bowl, combine the salt, curing salt, black peppercorns (crushed), thyme (chopped), and garlic cloves (smashed). This will create a dry cure mix.
- 3
Coat the Pork
Rub the cure mix thoroughly over the surface of the pork fatback, ensuring it is well-coated on all sides.
- 4
Add Bay Leaves
Place the bay leaves on top of the pork fatback in the bowl, ensuring they are in contact with the meat.
Curing Process
- 5
Wrap and Weigh
Wrap the coated pork fatback tightly in plastic wrap. Place it in the refrigerator and put a weight on top to help press the cure into the fat.
- 6
Cure the Lardo
Let the pork fatback cure in the refrigerator for 7-10 days, turning it every couple of days to ensure even curing.
- 7
Check for Doneness
After 7 days, check the texture. It should feel firm to the touch and have a slightly darker color.
Finishing
- 8
Rinse and Dry
Once cured, rinse off the excess cure under cold water and pat the pork fatback dry with paper towels.
- 9
Slice and Serve
Using a sharp knife, slice the lardo thinly for serving. It can be enjoyed on bread, as part of a charcuterie board, or on its own.
