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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14 Comments

  1. cook eat FRET
    4/28/2008
    Reply

    and giving a bunch away

    ummm, hello? hel-looo!!!

  2. Zoomie
    4/28/2008
    Reply

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

  3. cookiecrumb
    4/28/2008
    Reply

    Peter’s installation.

  4. Zoomie
    4/28/2008
    Reply

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

  5. peter
    4/28/2008
    Reply

    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
    4/28/2008
    Reply

    Wow that’s hardcore. Awesome!

  7. Zoomie
    4/29/2008
    Reply

    ‘Zackly!

  8. peter
    4/29/2008
    Reply

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

    Zoomie: Yup.

  9. Brittany
    4/29/2008
    Reply

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

  10. peter
    4/29/2008
    Reply

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

  11. Hunter Angler Gardener Cook
    4/30/2008
    Reply

    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
    5/1/2008
    Reply

    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
    5/7/2008
    Reply

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

    you’re good… very good.

  14. peter
    5/7/2008
    Reply

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

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