5gramssmoked salt (optional),about a rounded teaspoon
100gramssugar
4gramsInstacure No. 2(optional)
20gramschopped fresh rosemary
10gramsgarlic powder
15gramscracked black peppercorns
3gramsdried thyme
3star anise pods
5crushed bay leaves
Instructions
Mix together all the salts and spices. Divide it in half by weight. Massage the mixture into each slab of pork fat, keeping them separated. Vacuum seal each piece with its share of salt and spices.
Set the pieces in a container, either stacked or side by side, then put a plate or other lid on them that is smaller than the top of the container. Weigh down this lid with something heavy, like some heavy canned goods.
Cure the fat for 12 days, flipping the pork every three days. This helps evenly distribute the cure.
After 12 days to 2 weeks, remove the fatback and rinse it well. Pat it dry, then poke a hole about 1/2 inch away from one corner so you can run string through it to hang. Hang the pork for at least 2 weeks, and preferably 4 to 8 weeks in a dark place that is between 45°F and 60°F, with between 65 and 75 percent humidity. If you are curing other things with your lardo, you might want to wrap the fatback in cheesecloth, and then again loosely with foil. The foil blocks the light when you open the curing fridge door.
Notes
This recipe makes about 2 pounds.The curing salt is in this recipe as a safety measure. I use it, but the Italians don't. It's in there as an insurance policy against things like listeria and botulism.You can leave the fat in the brine that forms far longer than 2 weeks. The Italians leave it for 6 months or more. It will get saltier the longer you leave it.