tag:blogger.com,1999:blog-3155175368056651983.post8553722403963752448..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Mangalitsa part 2...Lardoscotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3155175368056651983.post-44402511558944571942010-04-14T09:02:48.365-04:002010-04-14T09:02:48.365-04:00That looks beautiful! I am inspired.That looks beautiful! I am inspired.Jennifer Shttps://www.blogger.com/profile/13721055209360000055noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-48532456002027062362010-03-26T20:09:16.907-04:002010-03-26T20:09:16.907-04:00I had to wait a year until I could find the right ...I had to wait a year until I could find the right piece of backfat, Todd. Lardo has proven to be a real pain in the ass..............until now!scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-4025058080943534762010-03-25T12:54:46.451-04:002010-03-25T12:54:46.451-04:00It's looking really good Scott.. waiting to he...It's looking really good Scott.. waiting to hear the tasting report.. I'm thinking about doing one of my own.Portland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-51753019839147757692010-03-14T17:02:50.313-04:002010-03-14T17:02:50.313-04:00Scott, just finished up the chunk of lardo from Co...Scott, just finished up the chunk of lardo from Colluccio's that you sent me. I practically had to arm wrestle my son for the last scraps! This one that you're curing from the Mangalitsa should be even better. <br /><br />What was the weight of this chunk of back fat? Each of the jowls I got off my 450-pound sow weighed in at 7 pounds. Can you say guanciale? I knew you could!Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-84928045095596558662010-03-11T11:08:08.558-05:002010-03-11T11:08:08.558-05:00Awesome! I just finished my puny little piece of l...Awesome! I just finished my puny little piece of lardo.. only like 1" thick. Cured in thyme, junniper, bay, rosemary, sugar, salt and pepper. There was a great recipe in La Cucina Italiana magazine recently for a lardo studded roast. Can't wait to try it!maybe i can help...https://www.blogger.com/profile/14422269989071158790noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-50703659955134348902010-03-10T19:58:00.587-05:002010-03-10T19:58:00.587-05:00I also hope you do a follow-up. And a detailed ste...I also hope you do a follow-up. And a detailed step-by step????Claudiahttps://www.blogger.com/profile/15601656778586008081noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-75177164157655954302010-03-09T18:40:24.702-05:002010-03-09T18:40:24.702-05:00wow, cannot wait to hear how this one turns out!wow, cannot wait to hear how this one turns out!matthttp://www.mattikaarts.com/blognoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-88111237257049609432010-03-08T21:40:04.610-05:002010-03-08T21:40:04.610-05:00No, none at all. If it's a quality piece of f...No, none at all. If it's a quality piece of fat, it shouldn't. I was informed it is 98% fat, so, no moisture at all.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-79195197301982455052010-03-08T21:37:44.703-05:002010-03-08T21:37:44.703-05:00Looks great! Was there any liquid produced during...Looks great! Was there any liquid produced during the cure? I'm curing some backfat now, unfortunately not Mangalitsa, and it's producing almost no liquid.JRhttps://www.blogger.com/profile/02183068984024350394noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-12039031443596592552010-03-08T08:41:36.186-05:002010-03-08T08:41:36.186-05:00I've had similar issues with Lardo. Never abl...I've had similar issues with Lardo. Never able to find an adequate piece of backfat. Damn skinny pigs!scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-83823486963411770322010-03-07T18:47:26.214-05:002010-03-07T18:47:26.214-05:00What type of container held this and the cure? I k...What type of container held this and the cure? I know the Italians have a special stone walled chambers, but I don't exactly have one laying around. Lardo has been on my list for a while, but until I found the wolly pigs supply, I hadn't come across a lard that impressed me.Darrin McCowanhttps://www.blogger.com/profile/09247672329342365079noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-12109928425741393712010-03-07T12:50:49.293-05:002010-03-07T12:50:49.293-05:00Wow. That's one nice piece if lardo.
Look...Wow. That's one nice piece if lardo. <br /><br />Looking forward to hearing about the resultsPortland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.com