Lardo - cured back fat questions
The hog I cut up on the weekend had a humongous amount of fat under the skin, the backfat alone was OVER two inches thick. There is only so much lard I can fit in my freezer, so I thought why not cure some lardo. http://honest-food.net/wild-game/wild-pig-recipes/wild-boar-charcuterie/lardo-or-italian-cured-pork-fat/
Do I want to cure lardo? Is it yummy? Is it useful?
Do I keep the skin on or remove it prior to curing?
Have you ever used lardo, if so, how did you use it?
ps, is it possible to can rendered lard or to store it outside my fridge (full) or freezers (also full) for more than a few weeks? Don't really feel like buying a new fridge/freezer just for fat storage... although it wouldn't be the strangest thing I've done this year.