The lardo I put under a cure six months ago came out of it's dark, salty chamber.
This knife belonged to my great grandmother on my father's side, Angelina Minniti (1883-1954). I recently "borrowed" it from my mother on a semi-permananent basis. I always remember seeing it in the drawer as a kid, with it's protective sheath made from cardboard and duct tape, but rarely ever saw it being used.
40 Year Ban on Italian Salumi Lifted
The Art of the Cure by Josh Friedland
Jason Molinari’s Cured Meats Blog
Of all the cured meats from Italy, for me, lardo is the most essential, primal, and pristine. It challenges our modern view of food down to one of it's most fundamental and pervasive cores: fat is bad for you. But eaten as intended, sliced thin and consumed sparingly, this fat is good for you in every life-enhancing way imaginable.