Tuesday, March 1, 2011

Mosefund Mangalitsa Lardo



  1. interesting, so your aging it WITH the aromatic spice mixture. Is this just with lardo or all of the solid muscles you have been curing? I left some of the spice on a lonzo recently and felt it was overwhelming. Specifically the bay.

  2. Whenever it is called for, Frankie. For example, recently I used a coppa to make Capocollo di Calabria. All the literature said to cure it with just salt and #2. Then rinse, coat in peperoncino powder and case. With regard to bay, it will overwhelm everything. I seldom go above .05% with it.

  3. Jason Molinari (more or less) suggested on the Sausage Making Forums that I should give your recipe a try -- I just got my hands on a 3 lb slab of Mangalitsa fatback (and apparently found a source of infinite supply for $1/lb!) and wanted to make lardo.

    Are you able to tell me how much salt/cure #2 you used? Every search I do for lardo recipes comes up with lardo as an ingredient -- very few links to how to make lardo, from what I can see.

    And when you say "put it in tupperware", I'm assuming you don't mean with the lid on, correct?


  4. Lid on. They make it in Colonnata in lidded marble bins. In the absence of marble, Tupperware was the best substitute I had. It's a basic 3.5% salt, .25% cure #2 recipe, along with rosemary, black pepper and some bay. The way I did it was just throw the concia on it and leave it in the tupperware for about 8 weeks.

  5. Hey Scott,
    Is it possible to make lardo without the curing salt? I didn't have any when I made my lardo so I'm a little worried about eating it raw when it's done curing. Any thoughts would be greatly appreciated.