Lardo di Arnad: Part 2

Back in late December I started the process of curing a hunk of fatback from what I later determined to be an Ossabaw hog.  The fatback came from Nature's Harmony Farm of course... would you expect anything different at this point?!  Originally I was going to cut the fatback into smaller pieces to make lard, but Jason who I'll call an expert on the subject of curing meats, suggested that I make Lardo di Arnad.  So I did.  

The process was relatively simple: boil some water, dump in some salt and spices and, once it was cool, toss in the hunk of fatback.  I guess the hardest part was waiting the 3 months for it to cure.  The result?  At first I must admit I was skeptical.  The water had turned a dark brown (see above) and it smelled quite strong.  Kind of like spices sitting in salty water for 3 months with a hunk of fatback.  So I cut off a piece, toasted some homemade bread and laid thin slices of the Lardo di Arnad on top of the hot toast to partially melt (see below).  Holy crap this is good stuff.  Salty, silky, and hugely flavorful with a wonderful pork flavor.  I'm quite pleased with the results. 

So far I seem to be the only one in this house who eats the stuff... and I've got lots.  Come on over and try some.