Aug 7, 2025
new pinefat name just dropped
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new pinefat name just dropped
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I made homemade #pigfat or #lard #homemadefood (at Willowdale) https://www.instagram.com/p/CG-XcqQBk_9/?igshid=hs51eqx9usg1
#porkfat #pigfat #cookiesofinstagram #winteriscoming (at North York) https://www.instagram.com/p/CGnUqPJBsH9/?igshid=76cijyz5cuvm
Where there is #Pizza there better be #FireAndSmoke You can just imagine the difference without it There is no broiler like an open fire, especially on a pizza like the Brussels sprouts pizza @LilFrankies where we have #pigfat and sprout leaves whose outer edges need that extreme heat to get a proper char #Pizza needs what we call β#leopardingβ to give it some #bitter to contrast with the #sweet, and itβs virtually impossible to achieve without #fire #StandNextToOurFire #PizzaOfTheCentury (at Lil' Frankie's)
Frittelle di #Ceci with #LardodiParma and Aged #Balsamico So #clean and #neat. #Pigfat and fried #chickpea shapes with a nice fragrant aged #BalsamicVinegar. #Epic touch at this place Osteria di Fornio to #lunch. Pitch perfect combinations of #curedmeats with tasty fried nuggets were laid out all over the table. #snackHeaven #wheninParma #eatlardo #Foodchoreographer #Fallinitaly2016 (at Osteria di Fornio)
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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#Local #Lardo, again and again cause it just rules the world. #iknowyoudontgetit #itsok #oneday #pigfat #summeritaly2016 #italianreinfection (at "Antica Scuderia" Badia A Passignano)
We made lard!
Well... it's not really the normal way you make lard - we used "lardo," which is a high quality cut of pig fat which can be put straight on sandwiches - basically like bacon except almost all fat. Lard is usually rendered from the extra bits of a pig after all the quality meat has been cut off.Β We decided to just try to render the pig fat from the cheapest fattiest pig meat we could find.
We boiled it in a few centimeters of water until all the water boiled off. By that time the lardo pieces had separated into cracklings, and liquid pig fat. We poured off the liquid fat into a glass, and put it in the fridge to cool. When cooled, it becomes a sort of soft white paste - exactly what we expected!
We also saved the cracklings - they are like the extra bits left after you fry some bacon. They have tons of fat still in them and taste very... piggy. You can fry stuff with them because they release a lot of oil when you throw them on the pan. We also tried using our rendered lard as a cooking oil, but it tends to actually burn off fairly quickly. More experiments required.