Six weeks have passed since I have buried a slab of fatback lard in sea salt and herbs and left it in my refrigerator to cure. Why six weeks when I originally mentioned three or four? Well, you know how life goes – at first I was impatient and checked on it quite soon, and then I was more impatient, but then I got busy, and … Continue reading Cured Pork Fat Experiment Six Weeks Later: Success!
This is the 2nd post in a series – you can read the first post here and the 2-week update here. The final post is here. This morning has dawned bright and sunny, yet another of the glorious early-Autumn days we’ve been having lately, prompting me to throw all the windows and the balcony door wide open, and run a cycle of kitchen-maintenance tasks beyond … Continue reading Cured Pork Fat Experiment – Day 5
This is the first post in a series. You can read on in the second, third and last posts. Call it what you like – Lardo or Salo or their cousins bacon and lard – few items have been as unfairly maligned by the (scientifically unfounded) anti-saturated-fat media blitz of the 20th century as pig fat. In fact, a key component of pig fat – Arachidonic acid – is … Continue reading Cured Pork Fat Experiment – Day 1
Hey Everyone, and a Very Happy Summer to You! Yes, I know it’s been a while. In fact, it’s been about three months that I’ve spent away from blogosphere, both reading and writing, and thank all of you who have told me that I have been missed – especially Ping, Zoe and Juls! I’ve missed you all as well (gods, do I have tons of … Continue reading A Return, Grill Repairs and Lazy, Lazy Grilling