- Wednesday, January 13, 2016 |
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Lardo di Colonnata is the finest expression of creamy textured fat. It is dry salted with spices traditionally in Carrara marble in Northern Italy.
A similar process is applied here to duck foie gras using a large tempered glass vessel.
While one could certainly carefully de-vein the lobes, I opted to leave them untouched to be able to shave them smoothly after the curing period and used grade A Hudson Valley foie gras.
Mix the salt, spices and cure.
This post will be updated with the actual gram weight cure recipe pictured above in 48hrs
Rinse the livers with very cold water and pat dry with lint free towels.
The glass jar should be washed, well rinsed with hot water and dried with no traces of detergent.
Start with a 1 inch layer of the curing mixture at the bottom.
Place your first lobe of foie gras gently on the bottom and cover with more curing salt.
Continue layering the livers making sure each is completely covered in curing salt and not touching the edges of the glass jar.
Cover the livers completely with the curing salt till they are fully buried.
From a safety perspective, the glass jar was placed in a foam lined box, sealed to keep out light and refrigerated.
Previous batches of actual pork fat Lardo di Colonnata take anywhere from 6 months to a year for a full cure.
I am estimating time on the shorter side perhaps 6 to 8 months due to the softer density of foie gras fat.