Herb Coating
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Credit: The Pork Cookbook by Bruce Aidells
The National Culinary Review, November 2003
Ingredients
1/4 cup freshly ground black pepper
1/4 cup chopped fresh rosemary
10 bay leaves, crushed
Instructions
Method: Make herb coating by combining pepper, rosemary, and bay leaves. Rub generously over all surfaces of lardo.
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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