Opera Lardo

[madbaker]

Note: The first sentence of the recipe is essentially how you make modern lardo. The recipe itself is how to make salted pig fat for pie dough and frying. Which I might try sometime...

Book 1.6
To tell how good lardo colato [salted pork fat] is, and how to make it and keep it.

The slab of bacon fat should have been salted for two months, (my emphasis) then it should be beaten like sausage meat. When that is done, it is put into a copper pot with a little water over a low fire, making it liquify. Then it is filtered through a fine strainer or else through a piece of linen, put into a wooden or earthenware vessel and stored in a cool place. That liquid can be used for frying pies and making tortes and dishes, though within a year because after that it will not be at its best.