Six months ago we had a Mangalista Pig. I cured the fatback in a few different ways. This was smoked paprika, cumin, coriander, ginger, sugar, salt, and herbs. The lardo was hung in a nearby undisclosed location. Today I tasted. It was just OK. The lardo needed more salt. I could melt it onto or into things. No. I should whip it and treat it like butter. Yes. This takes 30 min to break down while whipping. The result? Good. Dipping a pork rind into the whipped lard? Yeah it happened.
No comments:
Post a Comment