Kosher Food and Drink

Lardo is not for the faintest of hearts and your doctor might not approve of eating this incredible delicacy.

Lardo is cured fat (beef, in this case) that is prized for its buttery texture and sweet, umami-laden flavor. It is a traditional Italian preparation used as charcuterie or as a finishing element in other dishes.

For this amazing Lardo, I use the fat cap above the rib roast.

You don’t need to work with a full kilo so if you want to use less, just adjust the measurements to scale.

Instructions:

1. Clean the fat from any meat.
2. Rub the coarse salt, cinnamon, fennel, and pepper on both sides of the fat.
3. Cut one of the garlic cloves and rub it all over the container.
4. Sprinkler remaining coarse salt on the bottom of the container. 
5. Slice the garlic cloves and lay half on the bottom of the container along with half of the peppercorns and 5 bay leaves on the bottom of the container.
6. Lay down the fat in the container and add the rest of the garlic, bay leaves, and peppercorns along with any remaining spices.
7. Dissolve the sea salt in the water and pour into the container.
8. Leave the container in the fridge for 3 months.
9. After 3 months pull it out and pat it dry.
10. You can choose to cut into a few chunks and vacuum seal with rosemary. If you do not have a vacuum sealer, you can use a sealable container and keep in fridge. I prefer doing this step.
11. Slice very thinly and enjoy on a cracker, toasted bread or bagel chips.