Time honored recipes from those featured on CUpS, and from our own family treasures.
See also these related recipes:
Yields about 3 pounds, enough for 16 ¼-pint jars, plus some
- 3 pounds fatty pork shoulder, cubed about 2″ wide
- 1 pound fatback, cube the same
- 2 tbsp kosher salt
- 1 onion, peeled and quartered or 2 shallots peeled and left whole
- 3 cloves garlic, smashed
- Sachet of 5 black peppercorns, 2 bay leaf, 5 sprigs thyme, 3 cloves
- ¼ cup stock (pork or chicken will do)
- Salt meats and layer ingredients in Dutch oven, finishing with fatback on top.
- Pour over warm stock, and put pot on low flame, covered, until entire contents reach a slow simmer. Do not stir, but monitor fat level, making sure mixture is submerged in fat.
- Allow to cook very slowly over low flame or in a 200 degree oven for about 10 hours, or until all pieces are completely soft.
- Remove from heat and let stand for one hour.
- Strain off fat and remove some or all of the onion and garlic. Completely remove the sachet.
- Allow fat to rise.
- In a large bowl or a mixer, paddle mixture until it reaches a somewhat uniform lunchmeat texture. Slowly add the fat a little at a time until creamy and emulsified.
- Transfer to crock or tight container.
- Cap with a solid layer of the remaining fat. Enjoy for months!
From Camas Davis, Portland Meat Collective: “This recipe is from Ben Meyer, who also teaches a lot of PMC’s classes. ”
Included with Food.Farmer.Earth in the Kitchen How to Butcher a Pig.