The eleventh Charcutepalooza challenge is curing. Alex and I have cured and dried many meats including saucisson sec, fermented chorizo, and coppa.
I asked my daughter Lillian to complete this challenge with me. She’s been around hanging meat for most of her life. Curing requires minimal skill and can be left for days at a time, perfect for the distractable mind of a six year old. Watch how Lil cures lardo:
While the lardo cured and dried, our family began reading Columbus-native Jeff Smith’s iconic juvenile comic series Bone. One character in the book, an adversarial rat creature, is so mesmerized by quiche that he wants to cook the protagonist Bones into quiche, dreams about quiche, and even argues so adamantly about quiche that the Bones repeatedly escape capture. For the rest of the series, the Bones call the quiche-loving, negligent soldiers ‘stupid, stupid rat creatures’.
Alas, our lardo-making daughter did not like the quiche. Alex and I, however, think the the stupid rat creatures were right on: quiche is a great way to enjoy cured meat.
Stupid Rat Creature Quiche
Time: 20 minutes preparation, 40-50 minutes baking
4 ounces lardo, diced, plus several slices for garnish if desired
5 eggs, beaten
3/4 cup whole milk
1/2 teaspoon salt
10 grinds fresh black pepper
1 cup shredded cheddar
single pie crust (my recipe here)
1. Preheat oven to 350 degrees F.
2. Cook lardo in a skillet until lightly browned, drain fat.
3. In a mixing bowl, beat together eggs, milk, salt and pepper.
4. Line a 9-inch quiche or pie pan with crust. Tuck under edges and finish with a fork or fingers.
5. Scatter lardo and cheese on the bottom of the crust.
6. Pour egg mix over the top.
7. Bake in oven for 40-50 minutes or until top is browned.
8. Cut into six slices and serve.
This post is a part of the year-long Charcutepalooza challenge. Read below for our other meat-curing adventures and reflections.
Modern Mistletoe: Meat, Marriage, & Duck Prosciutto Pizza
Waste Not, Want Not Squirrel Rillettes
English Pork Pie Photojournal
Almost All-Ohio Mouselline
How to Make Hot Dogs Like a Girl
Mint Lamb Sausage Inspired by Jorgensen Farms
Taco Truck Chorizo Sopito
Red’s Canadian Bacon or Why I Had to Kill a Pig To Eat Meat Again
The Story of the Rachel
Salt Cure Old and New
Cider Syrup Bacon
Added to Simple Lives Thursday.