[Sca-cooks] bacon, lardo etc

[Stefan li Rous]

Bear replied to me with:
<<< Guanicale is cured hog jowl. Lardo is cured fatback. Cured pork belly is just what it says. These are prepared with salt and blends of various spices and generally air cured. Salt pork has a higher salt concentration (think salt preserved) and is without spices or curing. >>>

Wonderful. Thank you. The first two I hadn’t even heard of. So how do these differ and why would I choose a particular one for a particular dish?

Stefan
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THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
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