Comments on: My first ever home-cured lardo with local back fat from @valledelsasso! . If you’ve not tried lardo, look out for it; it’s amazing. Traditionally-cured in marble basins for months, it’s mouth-melting and so flavourful. . I don’t have a marble basin (or a hanging shed) so I played with process a bit, using baking paper and weighing it down with water-filled olive oil bottles! . The cure was rosemary, juniper, salt and sugar. I left it on for a few weeks (not sure exactly how long, gotta write down what I do next time!), and then rinsed off, re-wrapped and left for a couple of months. . Having tasted some raw (yum!), we’re going to cover one of my spelt pizza doughs in it today and let all that deliciousness soak into the crust as it cooks.

Comments on: My first ever home-cured lardo with local back fat from @valledelsasso! . If you’ve not tried lardo, look out for it; it’s amazing. Traditionally-cured in marble basins for months, it’s mouth-melting and so flavourful. . I don’t have a marble basin (or a hanging shed) so I played with process a bit, using baking paper and weighing it down with water-filled olive oil bottles! . The cure was rosemary, juniper, salt and sugar. I left it on for a few weeks (not sure exactly how long, gotta write down what I do next time!), and then rinsed off, re-wrapped and left for a couple of months. . Having tasted some raw (yum!), we’re going to cover one of my spelt pizza doughs in it today and let all that deliciousness soak into the crust as it cooks. https://ancestralkitchen.com/2022/01/06/https-www-instagram-com-p-cyy-ezaozo0/ Thu, 06 Jan 2022 13:34:21 +0000 hourly 1 https://wordpress.org/?v=6.5.2