I'd like regular ancestral cooking emails!
Experiments aren’t always pretty…especially half way through. This feels like a good motto for in and outside the kitchen! It’s played out here in my wet-cured lard that’s 6 weeks into it’s process.
Lardo is the cured version of lard. It’s famously dry cured, traditionally in marble basins. But I read about another type hailing from northern Italy that is cured in salt water. Piecing together a process from various documents, I decided to have a go…and here’s where we are 6 weeks in.
The mix has seen some of the flavourings and fat rise to the top. It smells OK and all looks good under the plastic ring that I’m using to hold the fat under the salt water.
Still, I’m waiting….perhaps another month. Then I might try some.
There’s a little film in my story today. I had to get down on my knees in our porch (the only place I could find to store this) to film it!