You can't scare me, strange-meat world.
Jellyfish tentacles? Ate some.
Tripe? Oh, don't make me laugh.
Brain? I was eating scrapple as a toddler.
I haven't tried all the organs of all the species, not by a long shot.
But, cockscombs? Had a bowl of them, with duck tongues!
So how hard could lardo be? The cured fatback of pork, seasoned with herbs. I'd heard so many stories about cutting luscious thin slices of the stuff, and mashing it into bread, almost like butter.
First, I could hardly cut it. It's fibrous and dense. Butter does not come to mind.
Second, when I took a bite, I nearly gagged on the texture. OK, I did gag. I could hardly close my teeth on the ropy tissue. Grease with gristle?
It tasted good. We served our little strips on bread, drizzled with a thin thread of honey and sprinkled with a few grains of Maldon salt.
It was even better once we gave up on the lardo and ate the bread with honey and salt (and that nice smear of fat left behind).
I've got a whole slab of this trembling white product. I think I'm going to have to apply heat.