Homemade Lardo - Super delicious Italian cured fat
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- Опубліковано 23 сер 2024
- In this video, I’ll show you how to make lardo. You can find the ingredients in the video description or blog article.
🥩 My dry-cured & cooked ham book: wurstcircle.co...
🍽️ Ingredients:
Ingredients for 1 kg Lardo
1 kg of pork loin fat
Spices for 1 kg of meat:
32.5 g salt
2.5 g Cure #1
5 g black pepper
4 g fresh rosemary
2 g white pepper
2 bay leaves
📓 Full recipe: wurstcircle.co...
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📩 Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/lardo/
It may have turned color cuz you let light get to it during cure. I wrap mine with tin to keep light out.
Ordered your book. Looks delicious!
Amazing job.. keep them coming
Looks very Nice!
Is it ok th cold smoke before the cure process?
When you say "keep in the fridge for three months." Do you mean the refrigerator or the freezer? Also, the James Beard Foundation's recipe calls for frying chicken in lardo and butter. I assume this melts down like regular lard. Is this so? Thank you.
My iPad says that your website is dangerous and won’t allow me access?
How do you cut so thin, sire?
this was done with a bread slicer which works for that :)
What happens if you don't cure it for so long?
Nepali people watching this video 💀
isn't it dangerous to eat raw pork products?
the way he did it, yes !!but in general this is a well known food type, all over the world, try ans search and you will see
botulism in a bag 🤣
never put fresh/green/ not perfect dry herbs on meat! even with them dry is a risk. please people, document yourself. thanks