The lardo I put under a cure six months ago came out of it's dark, salty chamber.
I am sure that most Italian-Americans have their own recipe for this dish, but the ones my grandmother and mother made were the best by far! Cutlets were a special treat in my household. My father would come down in the middle of the night and eat them cold from the fridge, much to our despair because that meant less (or none) for us the next day.
40 Year Ban on Italian Salumi Lifted
These meatballs, made by my paternal grandmother, Josephine, were so coveted that the family would gather by the dozens when they were being served. Josephine (Romeo) Della Vecchia came from Calabria - the southern tip of Italy. Meatballs, or polpette were common there (and still are) and simple to make.