Lardo

[Bob]

Lardo is not hung and cured like other salumi, so you don’t need a curing chamber or UMAI bags. All you need is a refrigerator. There is very little moisture in fat so nothing to dry out. The Italians cure their lardo in a brine in a marble container. But you can also achieve good results with a dry cure and in tupperware or glass container. Just make sure it’s sealed tightly and covered in black plastic so that light does not get in. Fat will become rancid if exposed to light. Prepare a mixture of the ingredients below. Rub into the lardo, seal container and place in fridge for six months. Another option is to vacuum seal. After six months take out, brush most of the salt and aromatics off, slice thinly and enjoy.
Sea salt, 3%
Cure #2, 2.5% (optional)
Rosemary, 1%
Black pepper, .5%
Juniper berries, .5%
Garlic powder, 1%
Bay leaves, .25%

Cure #2 is only needed if there is any meat attached.