Lardo Arnad Style

Lardo produced by curing pieces of fatback pork in a brine aromatised with such herbs and spices as juniper, bay, nutmeg, sage and rosemary. The brineing takes place in wooden tubs which may be made of chestnut, oak or larch, and are used solely for this purpose; it is known that Lard d’Arnad has been made for more than two centuries since a 1763 inventory from Arnard Castle refers to four tubs which belonged to its kitchens. It is often eaten with black bread and honey.

Shelf life: Sliced approx 45 days, whole 3 months +.

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