Today I made a couple 'a interesting things I think: Lardo and Lamb Sausage.
Like a porcine invocation of a Carpenter's song, the Lardo has only just begun. It is beginning it's journey through my kitchen as 3 1/2 pounds of pork fat back buried in a half pound a salt, a few ounces of dextrose, some pink salt (sodium nitrate and salt), a bunch of peppercorns and handful of Rosemary sprigs ignominiously ripped from my garden before the sun came up and I'd only one cup of coffee. (It was brutal.) Oh yeah, and there's 6 bay leaves in there too.
Mr. Lardo is going to sit under a ten pound weight for a week. Then he's going to get rinsed off and hung to air dry for about three weeks. When he's a pointe I'm going to slice him up and eat him on bread for breakfast -just like my grandparents used to do.
When I was a kid it used to flip me out to see them put lard on bread. Don't get me wrong, even as a puppy I liked lard in pastry and barded onto roasts, it was the eating it on bread that I thought was weird. Am I making sense? I think not. Hunger is like that, insensible. But you knew that.
Then I made lamb sausage. This is made from lamb shoulder, fat back (2lbs to 1/2 lb), dried and brined black olives, orange and lemon zest and a bunch of other stuff. You see it here in the raw, but I cooked it up and it was pretty good.
This is slow food. There aren't too many things that you do with your clothes on that are more satisfying than this.