Comments on: How To Make Lardo – Italian Cured Pig Fat – At Home https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/ Thu, 20 Feb 2025 09:44:30 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Alison Kay https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/#comment-2294 Thu, 20 Feb 2025 09:44:30 +0000 https://ancestralkitchen.com/?p=3293#comment-2294 In reply to Kirsten.

I’ve never made (or seen) it without the rind, but I’m not actually sure what the rind does…so I think you could give it a go!

]]> By: Kirsten https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/#comment-2254 Sun, 16 Feb 2025 22:06:32 +0000 https://ancestralkitchen.com/?p=3293#comment-2254 Hi! I have back fat but it doesn’t have skin or rind on.. could I try this still?

]]> By: Ali https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/#comment-493 Wed, 20 Dec 2023 10:40:43 +0000 https://ancestralkitchen.com/?p=3293#comment-493 In reply to Adam Bodenhamer.

Hi Adam. I hope you can find some in Philly. The pressure mimics the traditional force that would have been applied in marble vats here in Italy. I think it keeps the cure in contact and helps make the product more dense. I don’t have mine covering completely all of it (I use two/three olive oil bottles with water in them) but I’d say a good 70% is covered. Hope this helps!

]]> By: Adam Bodenhamer https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/#comment-492 Wed, 20 Dec 2023 00:25:34 +0000 https://ancestralkitchen.com/?p=3293#comment-492 I have never had Lardo but it sounds amazing and delicious, and am so glad I found this page. I will be making it soon, so I can see what it is all about. I also plan to look for the real thing at some Italian markets in philly soon so I know what it’s supposed to be.
Anyway my question is why do you have to weight it down, is the pressure necessary to force the salt and seasoning into the fat? And does that mean the weight needs to cover the entire thing.
Thanks

]]> By: Ali https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/#comment-443 Thu, 02 Nov 2023 12:39:15 +0000 https://ancestralkitchen.com/?p=3293#comment-443 In reply to Shaina Pigliacampi.

Hi Shaina. I currently live in Italy. I have a podcast with nearly 70 episodes on ancestral eating. You should start with those. The podcast has a patreon community if you want to dive deeper. Thanks,
Alison

]]> By: Shaina Pigliacampi https://ancestralkitchen.com/2022/10/03/how-to-make-lardo-italian-cured-pig-fat-at-home/#comment-441 Wed, 01 Nov 2023 22:33:08 +0000 https://ancestralkitchen.com/?p=3293#comment-441 Hi! I love your website complete with information about ancestral foods and diets and the immense benefits of fermented and preserved food as well as the historical angle to them. I am in NYC, and I have worked with chefs and farmers throughout my career. I have always been drawn to the stories of culture and cuisine, and I am currently working with my business partner to start a market called ‘Lardo’ with the mission of ‘Preserving culture through food’. Where are you based? I would love to connect and pick your brain on your relationship with ancestral foods and also tap into your communities.

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