Lardo di Arnad

Below is a large hunk of skin-on fatback from either a Ossabaw or a "Crossabaw" (cross between a Ossabaw and Berkshire) from Nature's Hamony Farm.  Originally, it was destined to be rendered and turned into lard.  That was until a fellow poster at 285 Foodies suggested I should make Lardo di Arnad... I agreed.

So I have started the process which is really pretty simple.  According to Jason's instructions, I took 1 liter of water and brought it to a boil.  I used a bottle of spring water just to keep all the flavors super-clean.  Once the water boils, add 300 grams of salt and stir until dissolved.  Add in a hefty dose of herbs and spices and let the mixture steep until it is completely cool.  Here I have used about 8 grams of rosemary, 2 cloves of garlic (crushed), 7 juniper berries (crushed), a tablespoon or so of black peppercorns, 7 sage leaves, 6 whole cloves, 3 bay leaves, a stick of cinnamon, and a few small stems of thyme.  Once cool, pour the brine over the fatback and refrigerate... for a long time.  From here, time does the work.  Jason instructed to leave the fatback in the brine for 3 months, turning once a month, making sure everything is submerged.

So, you have 3 months to figure out what Lardo di Arnad is.  In 3 months (late March) I'll post again and of course show you the finished product.  Below is the fatback in the brine.