Re: Ketogenic Diet - Path To Transformation?
I have understood earlier in the afternoon I had made a mistake because of barrier of languages... The Lardo di Colonnata shared by Psyche is not at all pork belly as I thought but pure fat of pork. I am sorry for the misunderstanding. By the way, as mentionned previously, I gonna try to make it myself as for "lard" and as for Lardo di Colonnata. Experiences are fun even for food. And you're right, thank you for the precision about cured pork which is something I cannot experiment by myself because I am in appartment so it is a bit complicated.
Salting is a very good and "easy" way I think for all those who are in appartment too. My butcher makes a lot of saucages and pork or pork/lamb "patés" by himself but not the cured pork form. It is for why I do not buy some from him and he is the better butcher we have here, from far with his meats coming from fields and fed grass and not in the grain and/or cages.
Thanks for sharing by the way and I would be curious to see the product in a paleo manner and also how he makes it. It could be interesting, perhaps. ;)
Prodigal Son said:What you posted in the picture is pork belly, as you've now discovered. Making cured pork, was mentioned in the link provided by Psyche. From recollection it is cured over a period of six months, certainly that is the period that is mentioned by a butcher that I've spoken to. In fact, I may commission him to produce some, in a paleo manner, and see what it's like.MK Scarlett said:...
So I guess "lard" here mean fat of pork... Am I right?
I buy this "fat" to my butcher and started to make reserves of it as of fat of duck. I use it for my bone broths and to cooke "pork belly" each morning with it and eat it too. But I would be very interested by making my own "fat pork" if I could. Have you got any suggestion, or maybe this has already been mentionned here or there on the forum?
By the way, salting these kind of piece of pork offers the possibility to eat some proteines and more fat in the same time by adding it with pure "fat of pork", like "butter a sandwich of bread". ;)
In it's cured form it is quite firm, yet easily cut with a sharp knife. I tend to fry it with my breakfast sausage pattie. Delicious. :) And, if you want, you may eat it 'raw', although it's a bit 'chewie'. :)
I have understood earlier in the afternoon I had made a mistake because of barrier of languages... The Lardo di Colonnata shared by Psyche is not at all pork belly as I thought but pure fat of pork. I am sorry for the misunderstanding. By the way, as mentionned previously, I gonna try to make it myself as for "lard" and as for Lardo di Colonnata. Experiences are fun even for food. And you're right, thank you for the precision about cured pork which is something I cannot experiment by myself because I am in appartment so it is a bit complicated.
Salting is a very good and "easy" way I think for all those who are in appartment too. My butcher makes a lot of saucages and pork or pork/lamb "patés" by himself but not the cured pork form. It is for why I do not buy some from him and he is the better butcher we have here, from far with his meats coming from fields and fed grass and not in the grain and/or cages.
Thanks for sharing by the way and I would be curious to see the product in a paleo manner and also how he makes it. It could be interesting, perhaps. ;)