Larding The Lean Earth

In keeping with the recent porkfest here at cookblog HQ- not to mention the too-clever-by-half literary allusions- I thought I’d toss in this little picture of our lardo, all snuggly in cheesecloth and drying in the pantry since yesterday. In a couple of weeks, I’ll be using it in everything, and giving a bunch away as well.

Even with the door closed, there is this wonderful animal-herb odor that suffuses the nearby air; I used copious garlic, thyme, rosemary, and juniper to season the cure. It sat in the cure for about three months and now just needs to stiffen a bit more. I’m seriously thinking of wearing it like cologne when I go out- like Steve Martin’s tuna fish sandwiches, but way better. It smells really good- plus it looks like a lame art school thesis project, so there’s that.

Next up (now that there’s room in the fridge) bacon!

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  1. cook eat FRET
    April 28

    and giving a bunch away

    ummm, hello? hel-looo!!!

  2. Zoomie
    April 28

    Okay, I’ll bite – what’s lardo? Guess I could look it up…

  3. cookiecrumb
    April 28

    Peter’s installation.

  4. Zoomie
    April 28

    I looked it up. Did you cure it in Carrara marble basins?

  5. peter
    April 28

    Claudia: Hi!

    CC: I was a painting major, not fiber. (The branch is a nice touch though, don’t you think?)

    Zoomie: If by Carrara marble basins you mean a pyrex baking dish wrapped in a plastic shopping bag, then yes. Yes I did.

  6. Marc
    April 28

    Wow that’s hardcore. Awesome!

  7. Zoomie
    April 29


  8. peter
    April 29

    Hi Marc. It is both hardcore and awesome, and also delicious.

    Zoomie: Yup.

  9. Brittany
    April 29

    Oh god. I love lard.
    This is the ultimate in food porn.

  10. peter
    April 29

    The ultimate? Wow. No wonder Tastespotting picked it up.

  11. Hunter Angler Gardener Cook
    April 30

    Interesting. Never seen anyone hang lardo before. It is typically kept in marble boxes, but glass works OK as well. Where did you get this recipe?

  12. peter
    May 1

    Hank: I had it in glass for a pretty long time, but I want it a little stiffer (plus I need the fridge space for other projects.) I figure that after three months buried in salt, it’s as cured as it’s going to get.

  13. We Are Never Full
    May 7

    can i seriously be your friend? you inspire me w/ all these cured meats/lardo/salmon, etc….

    you’re good… very good.

  14. peter
    May 7

    Amy: It’s ridiculously easy; that’s the part that makes it even better.

Comments are closed.