Lardo di KuneKune di Corva Bella

Today, I am going to teach you how to make Lardo and a little of its history. Lardo is cured pork fat and is an Italian delicacy. I have Italian ancestry so it is cool to learn about the food they ate.


Italians believe in using all the pig. Lardo is an easy and cheap way to make the fat into a delicious dish. Lardo was once a poor man’s food and now it is seen as a delicacy. Due to them working so hard, they needed a cheap and healthy food to get by. So they used the fatback that was seen as useless and made it into a delicious ingredient to eat with all their meals. Since they also didn’t have refrigeration having a cured food solved the issue of rotting. Pigs are one of the most common livestock in Tuscany. Historically all the rich people got the meat and the poor got all the less used parts like the fat, ears, feet, etc.

Below is a picture of the town of Colonnata and its marble quarries. The town is located in the mountains right outside Florence.

Lardo is cured in salt and countless herbs for a delicious flavor and is then left in a marble container for six months. Here is a example of a Lardo curing cellar and shop.


Lardo can be using in countless recipes to add some extra flavor. Below I have some pictures of dishes made with Lardo. I can’t wait to use it in six months!

Now let me tell you how to make delicious and easy Lardo at home.

The fat used in this recipe is from the KuneKune pigs I was raising since they were piglets. They had an amazing life. They ate pasture, produce and had ton of area to roam. I would not buy the fat for this from the supermarket as it tastes worse and it is pumped full of artificial hormones. Buy the fat from a organic, pastured heritage breed pig. Also the fat from the super market wouldn’t be from a lard pig. A lard pig is a lot more fatty and delicious than a meat pig.

Ingredients you will need:

  • Fresh Rosemary
  • Fresh Thyme
  •  Kosher or Sea Salt
  •  Fresh Sage
  • Fennel Seeds
  • Black Pepper
  • Ten Cloves Of Minced Garlic
  • One Slab Of Fatback



Step One: Add all the ingredients besides the pork into a container and mix them. Make sure to cut up all the herbs.

Step Two: Cut the skin off your fatback slowly with a very sharp knife.

Step Three: Cover the fat with the mixture from step one, then add them both to a zip-loc bag. Put the plastic bag into a black trash bag and put it in the back of your fridge to cure for six months. Every month take the Lardo out and redistribute the salt. Add more salt or herbs if needed.

In six months, I will tell you how it turned out and share some delicious recipes. Buon appetito.


KuneKune Pork Tenderloin, Polenta & Chanterelles

Yesterday, My Mom and I made pork tenderloin. It was the most tender and juicy meat I have ever had.

This meal was primarily made up of stuff from our farm. We grew the sage, collected the mushrooms from the stream on our land and the tenderloin from our pigs. We made the polenta with goat’s milk from a friend’s farm (West Knoll Farm). I personally am not a fan of mushrooms but I really loved the pork.

The pork tenderloin is a muscle along the central spine. It is the most tender part of the pork because the muscle is used for posture not moving.

Ingredients you will need:


  • Chanterelle mushrooms
  • unsalted butter
  • 2 garlic clove
  • fresh sage leaves
  • salt and pepper


  • 1 cup water
  • 1 cup whole milk
  • 1/4 cup corn meal
  • 1/4 cup grated parmesan cheese
  • 1 tsp salt


  • 2 KuneKune pork tenderloin
  • salt and pepper
  • 1 garlic clove
  • marsala wine
  • salted butter


Mushrooms: We sauteed the mushrooms in butter, sage and garlic. Cook them till they shrink and look done.

Tenderloin: Slice the pork into medallions then sear it in the garlic, butter and the salt and pepper. When cooked deglaze all the meat juices with the marsala wine for the sauce.

Polenta: Add all the ingredients together and stir to get the lumps out. Cook till it looks and feels like Mashed Potatoes.

This is the finished result. I wasn’t a fan of the polenta and the mushrooms but the pork was amazing. I can’t wait to have tenderloin again.


KuneKune Pulled Pork

My Mom and I are making pulled pork for the first time. I am going to tell you the recipe and how it tasted. We decided to cook it in the crock pot instead of the oven.

The part of the pig we used for the pig is a picnic ham. picnic ham is the lowest part of the pigs shoulder. You can also use pork shoulder called Boston Butt, or fresh pork ham.

Pulled Pork is known as one of the most popular dishes in the south. You can get it pretty much any where. Barbeque is so famous due to it starting in the south. It first started when Native Americans started barbequeing pigs that were introduced to them by the Spanish.

We researched some recipes online and added ingredients from two recipes, and added our own ideas to make our pulled pork.


1 tablespoon chile powder

worcestershire sauce

half a bottle of dark beer

a big vidalia onion

1 tablespoon paprika

2 teaspoons garlic powder

1 teaspoon mustard seed powder

quarter cup brown sugar

2 teaspoons pink sea salt

1 teaspoon  ground black pepper

1 teaspoon cayenne pepper

1 pork shoulder

bottle of barbeque sauce


IMG_2471 (1).jpg


1. Mix all the spices together and rub them all over the pork.

2. Wrap the pork in saran wrap and let it sit in the fridge for a couple hours

3.Put it in the oven or crock pot till it is tender and falling apart (We added dark beer and cut up onions for extra flavor and so it stayed moist)

4. When done cooking take the ham out and start taking the bones skin and fat out

5. Pull the pork into smaller pieces and mix it together with you’re choice of BBQ sauce

6. Toast up some buns and eat up


This turned out absolutely amazing it was super moist and flavorful unlike most pulled pork I have eaten. We have enough leftovers for three more lunches of pulled pork sandwiches. We will definitely will be making more pulled pork with our other cuts of ham.