DIY Lardo - italien style - Opa Jochens recipe

Production of an Italian lardo matured for 14 months.
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Recipe:
a thick piece of back fat
Spices per kg:
50g table salt
12g pepper black
10g coriander
10g fennel seeds
10g garlic granules
5g nutmeg
5g cardamom
5g rosemary
5g thyme
3 bay leaves
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