Brawn

[Greyham]

MMMMmmmmmmm lardo.
I sell mine at �35/k
Does n ot look like that though. I roll and tie mine into a fab looking conical shape.

[Sojourn]

Lardo, my thought exactly! I always thought the cheeks did the most work on a pig, hence the flavour...I like fat as much as the next man but those chaps looked way too fatty.

[Greyham]

It is the fat in the cheeks that makes them what they are. Very rich and creamy

[Sojourn]

As I mentioned I think fat is important but from the image I thought it was just a little too much...

[Mike D]

Can anybody tell me what Lardo is??...(apart from being a long standing fat mate of mine...)


I have seen it noted a few times on the forum, but I'm still no wiser.

[wheels]

Mike

See http://en.wikipedia.org/wiki/Lardo

Phil

[Sojourn]

Can anybody tell me what Lardo is??...(apart from being a long standing fat mate of mine...)


I have seen it noted a few times on the forum, but I'm still no wiser.

By adding an 'O' to the end of something it sounds more exotic and therefore you can charge more from it, this goes back to roman times when the great roman merchants are responsible for the conception of this practice. Now, as well as in roman times this was an in joke with the romans/italians and they sell this 'Lard-O' to foreigners at extortionate prices then laugh behind our backs at us being gullible fools!

Apparently....