Comments on: Lardo http://blog.belm.com/2009/12/30/lardo/ Random spurious persiflage Fri, 03 Feb 2012 04:51:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: David http://blog.belm.com/2009/12/30/lardo/comment-page-1/#comment-1077 David Sat, 02 Jan 2010 21:53:55 +0000 http://blog.belm.com/?p=3043#comment-1077 That makes perfect sense. I was concerned only because so little water had been pulled out of the fat. Probably because it wasn't too thick to begin with, but you can't be picky about free fatback. Adding the rind to minestrone is a great idea; I'll be sure to try that. And thanks for reading, Hank! I found <a href="http://www.honest-food.net/blog1/" rel="nofollow">your blog</a> via Ryan Adams at <a href="http://www.nosetotailathome.com/" rel="nofollow">Nose to Tail at Home</a>. That makes perfect sense. I was concerned only because so little water had been pulled out of the fat. Probably because it wasn’t too thick to begin with, but you can’t be picky about free fatback.

Adding the rind to minestrone is a great idea; I’ll be sure to try that.

And thanks for reading, Hank! I found your blog via Ryan Adams at Nose to Tail at Home.

]]> By: Hank http://blog.belm.com/2009/12/30/lardo/comment-page-1/#comment-1076 Hank Sat, 02 Jan 2010 21:44:12 +0000 http://blog.belm.com/?p=3043#comment-1076 Hey there, I leave the rind on because it is easier to hang the lardo that way. Besides, you can then use the rind as a flavor additive in minestrone... Hank Hey there,

I leave the rind on because it is easier to hang the lardo that way. Besides, you can then use the rind as a flavor additive in minestrone…

Hank

]]>