Author Topic: White Lardo Pizza  (Read 2840 times)

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Offline Bill/SFNM

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White Lardo Pizza
« on: April 27, 2013, 07:47:38 PM »
After curing for 6 months:


http://www.pizzamaking.com/forum/index.php/topic,20735.msg219712.html#msg219712


a piece of pork fat is used to top one of the most satisfying pizzas I have ever eaten (please view at HD if possible):












Offline JConk007

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Re: White Lardo Pizza
« Reply #1 on: April 27, 2013, 09:23:33 PM »
Oh My Goodness that is Devine Bill!! I have been wanting to try that pizza have only had it at keste  Looks awesome ! 
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Jackie Tran

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Re: White Lardo Pizza
« Reply #2 on: April 27, 2013, 09:41:53 PM »
I can only imagine what that tastes like. :chef:

Offline dellavecchia

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Re: White Lardo Pizza
« Reply #3 on: April 27, 2013, 09:45:14 PM »
Stunning!!! I can't wait to try it out with my piece of Lardo waiting in the fridge.

I continue to marvel at your dough as well. All around a benchmark for us all.

John

Offline norma427

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Re: White Lardo Pizza
« Reply #4 on: April 27, 2013, 10:17:58 PM »
Bill,

Great job on your lardo!  That pizza looks so yummy.  :drool:

Norma

Offline Ev

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Re: White Lardo Pizza
« Reply #5 on: April 28, 2013, 08:12:06 AM »
 ^^^  I still dream of the lardo pie I tasted at Keste. :drool:

Offline TXCraig1

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Re: White Lardo Pizza
« Reply #6 on: April 28, 2013, 09:59:00 AM »
Beautiful pie Bill.

What would you estimate the bake time was?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline pizza dr

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Re: White Lardo Pizza
« Reply #7 on: April 28, 2013, 01:43:24 PM »
Bill

So how was it?  I've never had lardo... Can you describe the taste?

Scot


Offline tinroofrusted

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Re: White Lardo Pizza
« Reply #8 on: April 28, 2013, 02:57:36 PM »
Beautiful pizza and video. Thanks for posting. 

Regards,

TinRoof


Offline p.elkjaer

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Re: White Lardo Pizza
« Reply #9 on: April 28, 2013, 03:09:37 PM »
Nice project. How have you planned to use the fat other than on pizza?

Offline deb415611

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Re: White Lardo Pizza
« Reply #10 on: April 28, 2013, 03:16:34 PM »
beautiful pizza
Deb

Offline Bill/SFNM

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Re: White Lardo Pizza
« Reply #11 on: April 28, 2013, 03:18:16 PM »
Bill

So how was it?  I've never had lardo... Can you describe the taste?

Scot


In the words of Ruhlman: Smooth, creamy ... dissolving on my tongue with the mild, pleasantly salty flavor of the hog.


Mine was cured with some garlic, rosemary, juniper, and bay leaves so those were subtly present. I use it in combination with other things - like a paper thin slice draped over a warm piece of tartine bread with a few drops of olive oil.  Head on over here to see it whipped into a spread:

http://www.pizzamaking.com/forum/index.php/topic,20735.msg250970.html#msg250970



Offline Bill/SFNM

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Re: White Lardo Pizza
« Reply #12 on: April 28, 2013, 03:18:34 PM »

Offline Bill/SFNM

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Re: White Lardo Pizza
« Reply #13 on: April 28, 2013, 03:22:28 PM »
Beautiful pie Bill.

What would you estimate the bake time was?


According to the video's time code: 58 secs.

Offline kiwipete

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Re: White Lardo Pizza
« Reply #14 on: April 28, 2013, 04:52:22 PM »
Beautiful pizza.

Beautiful lardo.

Beautiful video.

Superb job, Bill.

BTW, who is the pianist?

Offline Johnny the Gent

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Re: White Lardo Pizza
« Reply #15 on: April 28, 2013, 05:44:37 PM »
I bet that first bite was an emotional one. "I hear Jerusalem bells are ringing, roman cavalry choirs are singing..."

Hats off to you Bill.
Il miglior fabbro

Offline Bill/SFNM

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Re: White Lardo Pizza
« Reply #16 on: April 28, 2013, 05:58:35 PM »


BTW, who is the pianist?




Andrea Baroni


Offline kiwipete

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Re: White Lardo Pizza
« Reply #17 on: April 28, 2013, 06:41:17 PM »

Andrea Baroni

Thanks!

and the name of the track?

Offline Bill/SFNM

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Re: White Lardo Pizza
« Reply #18 on: April 28, 2013, 06:54:11 PM »

Offline Serpentelli

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Re: White Lardo Pizza
« Reply #19 on: April 29, 2013, 12:08:55 PM »
I have come a long way since my first experience with lardo, 5 years ago in Paris, France. And I have to say: Its you guys here that have helped me to open up my mind!

My goodness Bill, could you have made those shavings any thinner!! :drool:

Fan-TASTIC!!

John K
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Offline Nervous Eater

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Re: White Lardo Pizza
« Reply #20 on: August 14, 2013, 03:07:58 PM »
Bill - Your lardo pizza is beyond words.  Stunning video, as well. Really enjoyed seeing your technique.

I'm wondering two things: 1) after curing the lardo, how did you go through it quickly enough before it spoiled?  Did you freeze a portion?  Wasn't sure if it holds up in the freezer.

and, 2) what meat slicer are you using?  I would love to buy one, but not quite sure what is best for home use.

Thank you in advance!

Offline Bill/SFNM

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Re: White Lardo Pizza
« Reply #21 on: August 14, 2013, 03:22:43 PM »
Bill - Your lardo pizza is beyond words.  Stunning video, as well. Really enjoyed seeing your technique.

I'm wondering two things: 1) after curing the lardo, how did you go through it quickly enough before it spoiled?  Did you freeze a portion?  Wasn't sure if it holds up in the freezer.

and, 2) what meat slicer are you using?  I would love to buy one, but not quite sure what is best for home use.

Thank you in advance!


Thank you, Nervous Eater, for the kind words.


1) I divided the lardo up into 6 pieces - 5 went into the freezer, vacuum sealed, and wrapped in black foil. The 6th went into the fridge and didn't last long. What didn't get eaten right away was made into whipped lardo. IIRC the whipped lardo lasted for a few weeks and what was left was used to saute the best mushrooms I ever had on a pizza. I have used one of the frozen pieces and it seemed no different from the unfrozen piece. In general, fat freezes well for long periods. We'll see.


2) That is an old Italian OMRE Quickmill I picked up from a restaurant supply store in the 1980's. It works OK, but is pain to clean. I keep waiting for it to break so I can get a small Berkel commercial slicer, but it keep on chugging along.
 


 

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