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Smoked Lardo With Marionberries, Glacier Lettuce and Agresto Created byExecutive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
Recipe from Executive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
Côtes de Provence
Direction
Lardo:
Salt a 8–16 oz. pork fatback with 3% salt to the weight of the pork.
Leave wrapped in a Ziplock bag for one week.
After one week, rinse the pork and dry off.
Smoke in a smoker with applewood chips at 200 degrees Fahrenheit for 1 hour.
Chill in refrigerator overnight.
Cut thinly on a slicer.
How to serve
To plate, slice fresh marionberries in half. Pick glacier lettuce into bite-size pieces.
Set 8–10 thin slices of lardo on the plate, giving it height, and use the marionberries to prop up the slices.
Place the glacier lettuce around the plate. Sprinkle with olive oil and agresto.
Serve with a few slices of fresh baguette.
Executive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
