Saturday, June 20, 2009

For Pork Lovers Only

I took this picture of forty pounds of fat flensed from the outside of pork loins (fatback) yesterday (6.19.09). I used some of the fat for salami and and some I cured as lardo. I'll follow up with shots of the salami (I made 100 pounds) later in the weekend.
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9 comments:

Ed Bruske said...

love it

tyronebcookin said...

You must have been tired Bob, 'Prok' lovers? But I knew what you were saying as soon as I saw the picture...

Wake and smell the pork.

Bob del Grosso said...

tyrone, Thanks I fixed it and yes I was tired.

Joseph Bayot said...

that looks like a good time.

Carrie said...

Are grocery store fatback and lardo the same thing? I've been frying up fatback to eat with stewed corn since I've been cooking - lardo always sounded much fancier. :)

Bob del Grosso said...

Carrie
Fundamentally yes, they are both salted fat from the outside of the loin. But lardo is often seasoned with herbs/ spice and hung to dry a for a short time.

michael said...

eager to hear how the lardo comes out. i've nver been able to get mine anywhere near what i had in italy.

ekebaw1232 said...

Is there a difference between the back fat in the picture and the really white dense fat I am curing to make lardo?

Joel

Bob del Grosso said...

Joel
Probably not if you bought the fat from butcher after requesting "fatback." Most butchers will give you fat that has been cut from the outside of the loin when you ask for fatback (that's what the stuff in the picture is).

However, fat from the belly can be used for lardo, as can any thick hard fat from anywhere on the hog.