Lardo!

[Metasequoia]

Has anyone ever had the pleasure of trying Lardo? Looks scrumptious. Wonder if you can order it?

[Junegoddess]

I wonder where exactly it comes from, on the pig... because that might give a clue if there is an unspiced version that we could actually get our hands on.

Probably can't get it with the skin very easily... but I'm not sure how much the skin contributes anyway.

I'd definitely give it a try! I love my bacon.

[crunchy_mama]

I am wondering what part it is as well it looks like the side meat I got at the butcher store. That I understood to be uncured bacon- but that lardo just looks like a big slab of that to me- or at least what was labeled as that here locally.

[kl5]

Lardo is cured back fat, bacon is belly fat. YUM!!

[roostery]

Jennifer McLagan's Fat http://www.amazon.com/Fat-Appreciati...7698340&sr=8-1
says that Lardo is cured pork back fat. It's aged for 6 months to 2 years. It looks easy to make, and we have a great supplier of extremely fatty pigs. I wonder if I should give it a try.