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Making lardo, the traditional Italian pork fat cure, using local fat, garden herbs and Sicilian salt.
I don’t have space to hang cures, but there’s no need here – this will sit in my fridge, covered and weighted for weeks doing its thing.
And then I’ll slice it as thinly as I can and fry it super-crispy for a crunch, put it on pizzas and let its fat soak into the dough, wrap bits of fruit in it and eat raw…all the things!
@farmandhearth and I had an interesting discussion on whether pork is healthy (and why some people chose not to eat it) in the latest Kitchen Table Chat podcast, recorded for patrons of @ancestralkitchenpodcast. If you love our podcast and want more, becoming a patron it might be for you. You can go to patreon.com/ancestralkitchenpodcast for all the details.