Not strictly speaking Swiss....but pretty close...
I purchased some Lardo di Colonnata from one of the stalls on Basel market a couple of days ago, having tried it on bruschetta during our last Italian holiday and loved it.
However, on getting home and remembering that I am a middle aged family man with financial responsibilities, I had second thoughts and decided that just slicing it thin and eating on bread raw is probably not the best thing to do for pure animal fat, despite it being tasty.
Just wondered if there were any other uses for it - all the web seems to show is the typical way of consuming it
(Of course, I know that putting it in some other dish is still consuming it....but dispersing it a little bit makes it feel a little less like coronary Russian Roulette...even if it isn't really!)
Also, how long does it keep? I know its cured to last for a long time in large pieces - that's the point, but once cut into purchased blocks...how does it keep then?
Expecting a reply from the Ticino chef soon...but any other input welcomed
Woah, that looks good - what did you use for the bacon element? I have a few rashers of english back bacon in the freezer (makes heavenly bacon sarnies with Zöpfe) I am loathe to use for this, is there a swiss alternative meat?
Regarding storage, on the basis that Lardons freeze well and are instantly de-frosted in the frying pan I would suggest freezing.
If it's unsliced, it will keep for months. If it develops mold (which it can if left for long periods in a plastic bag in the fridge), wash it off, let it dry for half a day, then put it back in the fridge (in a new bag).
Like most Italian cured meats, it's almost always eaten raw. Thin slices on hot pizza would be the way to go if you don't want it totally raw. Or maybe cubed and added to some hot beans or lentils.