Romanian pork lardo (Slanina) from Carpathia: Food from the Heart of Romania (page 23) by Irina Georgescu

  • garlic
  • black peppercorns
  • salt
  • pork fatback
  • EYB Comments

    Lardo cures 3 months.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Lardo cures 3 months.

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