Lardo (Cured Back Fat)

Ingredients:

·      2.2 lbs pork backfat, skin on

·      250g course sea salt

·      5 tsp fresh cracked black peppercorns

·      7 tsp. Juniper berries, bruised

·      10 cloves garlic, finely chopped

·      3 or 4 sprigs rosemary or Thyme

·      5g bay leaves, finely shredded

Method:

·      Assemble all cure ingredients & mix well

·      Put back fat in plastic zip bag & pour in cure. Seal the bag.

·      Massage the cure around the fat.

·      Put in paper bag and in a fridge for 3-6 months.

·      Remove skin in single sheet (use it for soups or the like)

·      Slice lardo extremely thin & eat, or add the thinly sliced lardo to warmed crusty bread