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Old 01-06-2010, 07:09 PM   #1
Assistant Cook
 
Join Date: Jan 2010
Location: Center of Ca., North Fork.
Posts: 1
Red face Lardo questions

I am going to make lardo in 1lb blocks of backfat. Plan to do this with herbs, salt and pepper, wrap in plastic, weight it down and stick it in the fridge for several months. If you have ever done this I would love to hear from you. Any suggestions are welcome.

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