How to store Lardo
I smuggled back some lardo from a recent trip to Tuscany. It survived the trip in my luggage intact and unspoiled, but now I'm wondering how best to store it. I don't think it needs to be refrigerated at all, but I also don't know if refrigerating it will extend it's life (though I don't expect it to last all that long). Furthermore, I don't know if I should keep it in plastic, in paper, or uncovered.
I also smuggled back some whole prosciutto. Same situation there. What am I do to with it?
Any advice anyone may have is much appreciated!
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1 Comment:
I'm not totally sure about the lardo, but at least for the prosciutto I would suggest wrapping it in wax paper and refrigerating it. Once the ham has been cut, it is susceptible to mold growth, and the fridge will slow that. And I would wrap it so that it doesn't dry out in your arid fridge. I'm assuming it's a chunk rather than really a WHOLE prosciutto, but props if you managed to smuggle an entire pig leg home in your duffel bag. I suspect you'd want to do the same with the lardo, and for either if you do get mold growth you can just cut it away and keep eating.
Celeriac at 4:21PM on 06/09/08