Lardo, Cured Pork Fatback
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
20 servings
-
Calories
25 kcal
-
Course
Main Course
-
Cuisine
Italian
Lardo, Cured Pork Fatback
Report
Remember that fat hates light. Light can turn pork fat rancid, so cure and hang lardo in the dark.
Share:
Ingredients
- 1 kilo high-quality pork back fat, in 2 pieces
- 20 grams kosher salt, about 2 rounded tablespoons
- 5 grams smoked salt (optional), about a rounded teaspoon
- 100 grams sugar
- 4 grams Instacure No. 2 (optional)
- 20 grams chopped fresh rosemary
- 10 grams garlic powder
- 15 grams cracked black peppercorns
- 3 grams dried thyme
- 3 star anise pods
- 5 crushed bay leaves
Instructions
- Mix together all the salts and spices. Divide it in half by weight. Massage the mixture into each slab of pork fat, keeping them separated. Vacuum seal each piece with its share of salt and spices.
- Set the pieces in a container, either stacked or side by side, then put a plate or other lid on them that is smaller than the top of the container. Weigh down this lid with something heavy, like some heavy canned goods.
- Cure the fat for 12 days, flipping the pork every three days. This helps evenly distribute the cure.
- After 12 days to 2 weeks, remove the fatback and rinse it well. Pat it dry, then poke a hole about 1/2 inch away from one corner so you can run string through it to hang. Hang the pork for at least 2 weeks, and preferably 4 to 8 weeks in a dark place that is between 45°F and 60°F, with between 65 and 75 percent humidity. If you are curing other things with your lardo, you might want to wrap the fatback in cheesecloth, and then again loosely with foil. The foil blocks the light when you open the curing fridge door.
Notes
- This recipe makes about 2 pounds.
- The curing salt is in this recipe as a safety measure. I use it, but the Italians don't. It's in there as an insurance policy against things like listeria and botulism.
- You can leave the fat in the brine that forms far longer than 2 weeks. The Italians leave it for 6 months or more. It will get saltier the longer you leave it.
Nutrition Information
Show Details
Calories
25kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
388mg
(16%)
Potassium
26mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
40IU
(1%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 388mg | 16% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
