After 100 days of curing, we decided that NYE was the perfect excuse to cut into this Lardo (cured fatback). It came out excellent and we will use pieces of it in our New Year’s Day peas & greens, which is a Southern tradition.
This beautiful backstrap came from a deer killed just 4 days earlier and has been dry aging since. Whole backstraps are always a pleasure to cook. We blasted this cut of meat with super hot coals for about 2 minutes on each side. While resting, we used a rosemary sprig to brush some melted butter and added sea salt, cracked pepper and a little crushed juniper berry.