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#3524861 - 12/31/13 08:47 PM Lardo, cured 100 days
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

content Online
Decided to cut into it.

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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3524889 - 12/31/13 09:07 PM Re: Lardo, cured 100 days [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

Offline
Taste?
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#3524912 - 12/31/13 09:25 PM Re: Lardo, cured 100 days [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

content Online
 Originally Posted By: WMAn
Taste?


Similar to eating pure, cured bacon fat.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3525279 - 01/01/14 08:59 AM Re: Lardo, cured 100 days [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6222
Loc: Adirondack Mtns, NY

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Just curious, what do/would you use this for? eat it as is? use in cooking other dishes?

I am not familiar with this.

FDXX75
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#3525303 - 01/01/14 09:13 AM Re: Lardo, cured 100 days [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

content Online
 Originally Posted By: FULLDRAWXX75
Just curious, what do/would you use this for? eat it as is? use in cooking other dishes?

I am not familiar with this.

FDXX75


Last night, we ate it as is. It would make excellent backcountry food as the weight vs. calorie and fat ratio is very good. It is often served on a charcuterie plate with salami etc.

Today, we will out some chopped Lardo in our New Year's Day peas.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3525405 - 01/01/14 10:05 AM Re: Lardo, cured 100 days [Re: Poser]
JMcB
4 Point


Registered: 08/19/04
Posts: 396
Loc: E.TN

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Excellent. Is this back fat or belly. Looks like pork. Where did you get the meat? TIA
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#3525415 - 01/01/14 10:12 AM Re: Lardo, cured 100 days [Re: JMcB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

content Online
 Originally Posted By: JMcB
Excellent. Is this back fat or belly. Looks like pork. Where did you get the meat? TIA


Pork Fatback. I got it from a butcher shop in Memphis. It was I use to sausage making.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3526919 - 01/02/14 10:01 AM Re: Lardo, cured 100 days [Re: Poser]
mattwhit166
4 Point


Registered: 05/02/12
Posts: 208
Loc: NW Tennessee

Offline
Off subject, but your site is awesome Poser. Been ripping recipes and tips off of it for a while now. Keep up the good work! I'll continue to spread the word as well...
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#3526932 - 01/02/14 10:09 AM Re: Lardo, cured 100 days [Re: mattwhit166]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

content Online
This was excellent in the peas.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
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