Ingredients:
- lard, preferably from the back - 1 kg;
- coarse sea salt - 200 gr.;
- regular salt - 150 g;
- water - 500 ml;
- cinnamon - 1 tsp;
- cloves - ½ tsp;
- peppercorns - 1 tsp;
- fennel - 1 tsp;
- rosemary - 1 tsp;
- laurel - 10 leaves;
- ground pepper - 1 tsp;
- head of garlic;
- cloves - 2 pcs.
The process of making Lardo from lard
It is best to use lard without a slot. Therefore, if there is meat on it, then it is worth cutting it off for other dishes. The skin is also removed, as it prevents the spices from soaking in.
The lard is sprinkled with salt on both sides.
To ripen lard, you need to choose a plastic container. The inside is rubbed with garlic. Of course, this is not a marble container, as in the original recipe, but lardo will also turn out great in it.
Place half of the bay leaves, cloves of garlic and other unground spices, as well as a little salt, on the bottom of the container. The lard itself is sprinkled with spices on both sides.
It is placed in a container and sprinkled with the remnants of laurel, garlic and other spices that were used at the bottom. Coarse sea salt is poured on top of it.
Ordinary salt is dissolved in 500 ml of boiled, cooled water, and the brine is poured into the container. The remaining coarse salt is poured on top of the lard in a heap, so that when the container is covered with a lid, it drowns in the brine.
Next, the container is moved to the bottom of the refrigerator for 3 months.
This is not so long; for example, elite lardo is aged for 6-10 months.
Once ready, the appetizer is removed from the brine and cut into very thin, almost transparent slices.
They can be eaten with brown bread, or used instead of bacon when preparing pizza and other Italian dishes.
