
Chef Kevin Penner Makes Lardo
In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain
In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain
Gerry Hayden and Kevin Penner have come up with a plan to make the winter pass quickly: cooking classes, which they are calling the Cooking Sessions.