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.

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.