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Teresa's Recipes • Lardo Di Arnad

Lardo Di Arnad - Transport your taste buds to the picturesque hamlet of Arnad nestled in Italy's stunning Valle d'Aosta with Lardo di Arnad. This esteemed salume is a

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Lardo Di Arnad

Transport your taste buds to the picturesque hamlet of Arnad nestled in Italy's stunning Valle d'Aosta with Lardo di Arnad. This esteemed salume is a testament to Italy's culinary finesse and tradition. It is meticulously crafted by curing strips of premium fatback, which is then infused with an orchestra of herbs and spices. The aromatic rosemary, sage, juniper berries, and other spices marry beautifully with the fatback, resulting in a luxuriously silky and flavorful charcuterie. Each bite of this Italian delicacy is a culinary journey, immersing you in Italy's rich gastronomic heritage.

Serves 10

Ingredients

Sage
1 tablespoon, finely chopped
Bay leaves
2 leaves, crushed
Juniper berries
1 teaspoon, crushed
Garlic
2 cloves, minced
Rosemary
1 tablespoon, finely chopped
Black pepper
2 teaspoons, freshly ground
Sea salt
1 cup
Pork fatback
1 kg

Instructions

  1. Clean the pork fatback thoroughly, making sure to remove any residual meat.
  2. Prepare the curing mixture. Combine the sea salt, freshly ground black pepper, finely chopped rosemary, minced garlic, crushed juniper berries, crushed bay leaves, and finely chopped sage in a bowl.
  3. Rub the pork fatback with the curing mixture, ensuring that all sides are well-coated.
  4. Place the coated fatback in a non-reactive container. Cover it with the remaining curing mixture.
  5. Let the fatback cure in the refrigerator for at least 3 months. During this time, the fatback will slowly absorb the flavors from the herbs and spices.
  6. After the curing period, remove the fatback from the refrigerator. Rinely rinse the curing mixture off the fatback. Pat it dry with paper towels.
  7. Your Lardo di Arnad is now ready. Thinly slice it and serve on warm toasted bread for a true taste of Italy's culinary richness.

Tips

  • 💡 The curing mixture's measurements can be adjusted based on personal taste preferences.
  • 💡 The curing time could vary based on the thickness of the fatback. The thicker the piece, the longer it needs to cure.
  • 💡 For an authentic Italian experience, pair Lardo di Arnad with a glass of full-bodied red wine.
  • 💡 Store leftover Lardo di Arnad in the refrigerator. It can be kept for up to a year if stored properly.

Dietary Information

Servings: 10 Dish Type: Appetizer Prep Time: 30 minutes Curing Time: 3 months Calories: 200 Fat: 22g Carbs: 0g Protein: 1g Sodium: 860mg Sugar: 0g

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