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!
Yesterday a friend of mine has showed me the local (larger) Asian shop (I’d not call it supermarket, but it is bigger than the other tiny Asian shop in city centre, and while we were in the area, we wandered by the secondhand store – where I ran across this tiny and cute cast-iron pan with pour spouts. It had nearly perfect seasoning surface, so … Continue reading New Secondhand Cast-Iron Pan, and Curing Fat Update
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