http://honest-food.net Finding the Forgotten Feast Thu, 24 May 2012 00:30:05 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://honest-food.net/wild-game/wild-boar-recipes/wild-boar-charcuterie/lardo-or-italian-cured-pork-fat/comment-page-1/#comment-11065 Mark Preston a.k.a. Secret_Ingredient Wed, 17 Jun 2009 15:58:14 +0000 http://www.honest-food.net/?page_id=2143#comment-11065 BUT, did you cure the lardo in a marble "tub"? It's the same with Samuel Smith's Old Brewery Bitter, Nut Brown Ale and Porter. They ferment in slate vats. My best understanding is lardo is aged in marble. BUT, did you cure the lardo in a marble “tub”? It’s the same with Samuel Smith’s Old Brewery Bitter, Nut Brown Ale and Porter. They ferment in slate vats. My best understanding is lardo is aged in marble.

]]> http://honest-food.net/wild-game/wild-boar-recipes/wild-boar-charcuterie/lardo-or-italian-cured-pork-fat/comment-page-1/#comment-11055 JA Tue, 16 Jun 2009 07:31:21 +0000 http://www.honest-food.net/?page_id=2143#comment-11055 Hey, Hank! I read your posts religiously and love the blog. I am currently finishing my studies in my Germany (no hunting, no real kitchen, no real money) and I feel like your blog gives me a list of projects to riff off of when I finally get back to the states. Thanks for sharing all of your hard work and great ideas. If I ever come across some bit of local food lore, I'll make a point to share it. Hey, Hank! I read your posts religiously and love the blog. I am currently finishing my studies in my Germany (no hunting, no real kitchen, no real money) and I feel like your blog gives me a list of projects to riff off of when I finally get back to the states. Thanks for sharing all of your hard work and great ideas. If I ever come across some bit of local food lore, I’ll make a point to share it.

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