Lardo is a simple and effective way to store pork back fat. Not many homestead cooks have experience using cured fat, though. Here are a few ways to use charcuterie pork fat (lardo) in your homestead kitchen.<br />Mangalitsa pigs are renowned for their premium quality fat, with the back fat reaching up to 4 inches. Lardo is made by casing that fat in salt for 30 days, adding various spices to taste. The cured backfat is then shelf stable and ready to use. Homestead hogs were used to provide fat for cooking and baking, and this is one method of preserving that precious organic farm food.<br />Anyone Can Farm!<br />Follow Us on all our social media platforms. <br />** <a href="https://www.facebook.com/bakersgreenacres/" target="_blank" rel="nofollow">https://www.facebook.com/bakersgreenacres/</a><br />** <a href="https://www.instagram.com/baker_green_acres_/" target="_blank" rel="nofollow">https://www.instagram.com/baker_green_acres_/</a><br />** www.bakersgreenacres.com<br />Recommended reading for the homesteader:<br />** Joel Salatin's Pastured Poultry Profits: <a href="https://amzn.to/2HOnR4g" target="_blank" rel="nofollow">https://amzn.to/2HOnR4g</a><br />** Joel's Salad Bar Beef: <a href="https://amzn.to/2WvV6fO" target="_blank" rel="nofollow">https://amzn.to/2WvV6fO</a><br />...<br /><a href="https://www.youtube.com/watch?v=mxg2AKO5V3Q" target="_blank" rel="nofollow">https://www.youtube.com/watch?v=mxg2AKO5V3Q</a>