1 00:00:09,400 --> 00:00:11,840 Speaker 1: Hello, and welcome to Savor Prediction of iHeart Radio. I'm 2 00:00:11,840 --> 00:00:12,600 Speaker 1: any Reason and. 3 00:00:12,520 --> 00:00:14,880 Speaker 2: I'm Lorne vogel Bum and today we have an episode 4 00:00:14,880 --> 00:00:16,479 Speaker 2: for you about Lardo. 5 00:00:18,280 --> 00:00:21,959 Speaker 1: Yes, which I was there any reason it was on 6 00:00:22,000 --> 00:00:27,840 Speaker 1: your mind? Oh wow, I love how this question always 7 00:00:28,120 --> 00:00:33,760 Speaker 1: catches you by hard. I never expected such a question. 8 00:00:34,680 --> 00:00:38,199 Speaker 2: I think what had happened was I was looking for 9 00:00:38,280 --> 00:00:41,960 Speaker 2: some kind of protein related product in like the grand 10 00:00:42,040 --> 00:00:47,120 Speaker 2: scheme of episode topics, and I was sort of looking 11 00:00:47,159 --> 00:00:50,879 Speaker 2: at different kinds of charcoterie and I kind of like 12 00:00:51,479 --> 00:00:54,760 Speaker 2: glanced across Lardo on a list of things, and I 13 00:00:54,800 --> 00:00:57,920 Speaker 2: was like, what is up with Lardo? Let's look into 14 00:00:58,040 --> 00:01:01,680 Speaker 2: that one, because I've definitely I've definitely had it before 15 00:01:02,080 --> 00:01:04,440 Speaker 2: on various like meat and cheese board kind of things. 16 00:01:05,440 --> 00:01:08,880 Speaker 2: Love the stuff. It's super delicious. Always feels a little 17 00:01:08,880 --> 00:01:12,120 Speaker 2: bit off putting to just eat like straight fat, but 18 00:01:12,280 --> 00:01:17,600 Speaker 2: it's so good. And in describing to friends like what 19 00:01:17,760 --> 00:01:20,000 Speaker 2: this episode was going to be about, they were like, well, 20 00:01:20,040 --> 00:01:21,920 Speaker 2: where do we go get some? And I was like, heck, 21 00:01:21,959 --> 00:01:24,000 Speaker 2: I'm not sure right now. It can be a little 22 00:01:24,040 --> 00:01:24,600 Speaker 2: bit elusive. 23 00:01:24,880 --> 00:01:30,360 Speaker 1: So the elusive Lardo, Yeah, it could be a character 24 00:01:30,520 --> 00:01:33,119 Speaker 1: on the dunker. We haven't. Yes, we need to bring 25 00:01:33,240 --> 00:01:33,920 Speaker 1: back the dunker. 26 00:01:34,440 --> 00:01:34,800 Speaker 2: We do. 27 00:01:36,280 --> 00:01:38,240 Speaker 1: I don't think i've had it. I definitely did not 28 00:01:38,360 --> 00:01:40,639 Speaker 1: know what you were talking about when you suggested it. Okay, 29 00:01:42,120 --> 00:01:46,119 Speaker 1: terms at least I did. I didn't know what that meant. 30 00:01:46,600 --> 00:01:50,040 Speaker 1: It's possible I've had it on a cheese played or 31 00:01:50,080 --> 00:01:52,280 Speaker 1: something before, but probably not. 32 00:01:52,520 --> 00:01:55,720 Speaker 2: Okay. I feel like you might remember it, but I 33 00:01:55,760 --> 00:01:56,160 Speaker 2: don't know. 34 00:01:57,000 --> 00:02:01,360 Speaker 1: I do like fat, I just had. I had a 35 00:02:01,360 --> 00:02:03,080 Speaker 1: conversation with my friend about this. I think we're going 36 00:02:03,120 --> 00:02:06,040 Speaker 1: to talk about this more towards the end, because, as 37 00:02:06,040 --> 00:02:10,760 Speaker 1: we've discussed in several episodes, fat has been the subject 38 00:02:10,840 --> 00:02:16,639 Speaker 1: of many conflicting health reports. Oh yeah, some more reputable 39 00:02:16,680 --> 00:02:21,600 Speaker 1: than others. But I've always liked it. I thought it 40 00:02:21,639 --> 00:02:23,320 Speaker 1: was bad, so I cut it off for a long time, 41 00:02:23,360 --> 00:02:26,119 Speaker 1: and now I don't do that anymore. My friend will 42 00:02:26,160 --> 00:02:28,560 Speaker 1: not eat it because she says the textures. 43 00:02:28,639 --> 00:02:30,760 Speaker 2: Okay, she's also. 44 00:02:30,480 --> 00:02:33,120 Speaker 1: Influenced by the health stuff, but she says the textures 45 00:02:33,160 --> 00:02:35,800 Speaker 1: what really gets her. When I was reading descriptions of 46 00:02:35,800 --> 00:02:38,639 Speaker 1: what this is like, I feel like I can imagine 47 00:02:38,639 --> 00:02:41,359 Speaker 1: this texture and that I would really like it. She 48 00:02:41,400 --> 00:02:43,360 Speaker 1: would not like it, but I think I would really 49 00:02:43,440 --> 00:02:45,440 Speaker 1: like it. 50 00:02:45,480 --> 00:02:47,520 Speaker 2: If I'm eating like a like a steak or like 51 00:02:47,520 --> 00:02:49,680 Speaker 2: like a pork chop or something like that, I'll usually 52 00:02:49,720 --> 00:02:53,240 Speaker 2: trim off the fat and not eat it unless it's 53 00:02:53,240 --> 00:02:55,240 Speaker 2: like like a little thin, like like a very small 54 00:02:55,320 --> 00:02:58,720 Speaker 2: amount and maybe a little bit uh maybe a little 55 00:02:58,760 --> 00:03:04,280 Speaker 2: bit like cooked down. But this is a different situation, 56 00:03:04,360 --> 00:03:05,920 Speaker 2: this is different texture. 57 00:03:07,320 --> 00:03:09,120 Speaker 1: I'll have to get some too, So let me know 58 00:03:09,240 --> 00:03:10,239 Speaker 1: if you find out. 59 00:03:10,280 --> 00:03:13,200 Speaker 2: Oh yeah, oh yeah, is available. 60 00:03:13,960 --> 00:03:16,200 Speaker 1: But I guess that does bring us to our question. Sure, 61 00:03:17,680 --> 00:03:22,400 Speaker 1: lardo what is it? 62 00:03:22,840 --> 00:03:26,960 Speaker 2: Well, lardo is a type of preserved meat product that 63 00:03:27,120 --> 00:03:31,799 Speaker 2: is actually entirely or almost entirely fat. It's a big 64 00:03:31,800 --> 00:03:34,680 Speaker 2: old block of pork fat that is cured in salt, 65 00:03:34,720 --> 00:03:40,120 Speaker 2: herbs and spices until it's creamy, not not greasy, dense 66 00:03:40,200 --> 00:03:46,280 Speaker 2: and silky in texture, and delicately sweet, savory herbal maybe 67 00:03:46,280 --> 00:03:50,720 Speaker 2: spiced in flavor. It might have like a thin vein 68 00:03:50,880 --> 00:03:53,680 Speaker 2: almost of pinkish red meat running through it and sort 69 00:03:53,680 --> 00:03:56,520 Speaker 2: of the opposite of bacon or a steak. But it 70 00:03:56,640 --> 00:04:00,200 Speaker 2: might just be a long block of solid white to 71 00:04:00,360 --> 00:04:03,440 Speaker 2: pinkish fat with or without a crust of salt and 72 00:04:03,480 --> 00:04:08,200 Speaker 2: herbs on top. You typically slice it super thin, super thin, 73 00:04:08,440 --> 00:04:11,280 Speaker 2: and serve it as you would any type of a 74 00:04:11,320 --> 00:04:15,400 Speaker 2: salumi or charcouterie, or maybe as a garnish or an 75 00:04:15,560 --> 00:04:19,720 Speaker 2: ingredient in relatively delicate, hot or cold savory dishes where 76 00:04:19,720 --> 00:04:23,320 Speaker 2: that the flavor and texture can shine through. It sort 77 00:04:23,360 --> 00:04:25,960 Speaker 2: of melts in your mouth with maybe just a little 78 00:04:25,960 --> 00:04:28,680 Speaker 2: bit of a hint of a chew. It's like a 79 00:04:30,400 --> 00:04:35,840 Speaker 2: it's like herbal pig butter. It's it's like preshudo without 80 00:04:35,880 --> 00:04:41,039 Speaker 2: the meat. It's like it's like a dream that you 81 00:04:41,240 --> 00:04:47,760 Speaker 2: had of a bright mountain day that just melts away. 82 00:04:48,480 --> 00:04:53,240 Speaker 1: It's beautiful. You should write commercials. They need to contact you, 83 00:04:54,040 --> 00:04:55,800 Speaker 1: but only if you can still do this too. 84 00:04:56,120 --> 00:05:01,239 Speaker 2: Yeah, absolutely, I would not give this up. Don't worry. 85 00:05:02,440 --> 00:05:03,360 Speaker 1: That sounds amazing. 86 00:05:05,040 --> 00:05:07,080 Speaker 2: I mean, you know, your mileage may vary depending on 87 00:05:07,120 --> 00:05:08,880 Speaker 2: whether or not you enjoy fat, whether or not you 88 00:05:08,920 --> 00:05:14,320 Speaker 2: eat pork. But but yeah, yeah, Okay, a few different 89 00:05:14,320 --> 00:05:17,839 Speaker 2: cultures I should say have some kind of preserved fat 90 00:05:17,880 --> 00:05:21,760 Speaker 2: back product because because this is the fat back part 91 00:05:21,839 --> 00:05:25,080 Speaker 2: of the pig. But today we are talking about the 92 00:05:25,120 --> 00:05:29,680 Speaker 2: Italian versions. Others tend to be smoked. Lardo definitely is 93 00:05:29,760 --> 00:05:34,360 Speaker 2: not which goes into the deeper preservation of many kinds 94 00:05:34,360 --> 00:05:36,520 Speaker 2: of animal products, which we have talked about on the 95 00:05:36,560 --> 00:05:40,599 Speaker 2: show before. See Oh gosh, what have we talked about before? 96 00:05:40,920 --> 00:05:46,720 Speaker 2: Now I don't remember at all that sausage maybe yeah, 97 00:05:47,000 --> 00:05:51,080 Speaker 2: makes something bacon? Yeah, sure, sure, I don't know. Oh yeah, 98 00:05:51,200 --> 00:05:54,479 Speaker 2: so y'all probably know better than we do. Okay, so 99 00:05:54,480 --> 00:05:58,720 Speaker 2: so so lardo the cut of meat, or in this case, 100 00:05:58,760 --> 00:06:01,360 Speaker 2: the cut of fat. All right, let's take a step 101 00:06:01,400 --> 00:06:04,040 Speaker 2: back from that actually and say that that different breeds 102 00:06:04,040 --> 00:06:08,040 Speaker 2: of pigs have been developed for different qualities, right, You know, 103 00:06:08,080 --> 00:06:11,400 Speaker 2: most have been developed for being bigger and more muscular 104 00:06:11,520 --> 00:06:15,320 Speaker 2: and leaner. You know, that is producing more meat. These 105 00:06:15,400 --> 00:06:19,600 Speaker 2: are sometimes called bacon breeds. More rare these days are 106 00:06:19,760 --> 00:06:25,000 Speaker 2: lard breeds, which are smaller, stouter, slower growing, with more fat. 107 00:06:25,320 --> 00:06:27,480 Speaker 2: Pop bellyed pigs, by the way, are this kind. Although 108 00:06:27,480 --> 00:06:30,640 Speaker 2: I'm not suggesting that anyone eat their treasured pet, I mean, 109 00:06:30,680 --> 00:06:33,359 Speaker 2: unless that's really what you're into, I can't tell you 110 00:06:33,360 --> 00:06:36,560 Speaker 2: what to do, okay, So right, there are cross breeds 111 00:06:36,560 --> 00:06:41,080 Speaker 2: and in betweeners between bacon and lard types. But yeah, 112 00:06:41,960 --> 00:06:44,480 Speaker 2: so for lardo, you're looking to take a lard type 113 00:06:44,520 --> 00:06:46,880 Speaker 2: of pig and get the fat back off of it, 114 00:06:47,120 --> 00:06:50,080 Speaker 2: the sort of cap of fat that they grow along 115 00:06:50,360 --> 00:06:54,240 Speaker 2: their backs and partially down their sides. Although this is 116 00:06:54,279 --> 00:06:57,039 Speaker 2: often considered a byproduct, like something that you would trim 117 00:06:57,080 --> 00:07:00,600 Speaker 2: off and discard while taking out the loin that's below it, 118 00:07:00,960 --> 00:07:03,000 Speaker 2: in this case, the fat back is what you're going for. 119 00:07:03,839 --> 00:07:05,320 Speaker 2: You want it to be at least an inch thick, 120 00:07:05,560 --> 00:07:09,279 Speaker 2: and you're going to cut it into rectangular slabs at 121 00:07:09,320 --> 00:07:12,560 Speaker 2: which point you cure it. So sea salt is going 122 00:07:12,600 --> 00:07:15,680 Speaker 2: to be your operative ingredient. But after that you might 123 00:07:15,840 --> 00:07:19,320 Speaker 2: have a simple blend of garlic and rosemary chopped up, 124 00:07:19,840 --> 00:07:23,239 Speaker 2: or maybe some other herbs and spices like sage, thyme, 125 00:07:23,320 --> 00:07:30,200 Speaker 2: a regino, black pepper, juniper, annis, fennel seeds, coriander, cloves, nutmegs, cinnamon. 126 00:07:30,400 --> 00:07:34,240 Speaker 2: I've seen all kinds of things go into the dry 127 00:07:34,280 --> 00:07:39,040 Speaker 2: brine for this. So when you pack it onto the fat, 128 00:07:39,160 --> 00:07:41,840 Speaker 2: the salt will slowly draw water out and allow some 129 00:07:41,880 --> 00:07:44,560 Speaker 2: of those flavor molecules from the herbs and spices to 130 00:07:44,560 --> 00:07:48,239 Speaker 2: be drawn in. The resulting wet brine around the fat 131 00:07:48,240 --> 00:07:52,960 Speaker 2: back prevents unfriendly microbes from growing. Traditionally, you might stack 132 00:07:53,080 --> 00:07:56,520 Speaker 2: multiple slabs up and you're curing vessel with layers of 133 00:07:56,840 --> 00:08:00,240 Speaker 2: salt and stuff in between, which brings us to the 134 00:08:00,240 --> 00:08:03,840 Speaker 2: curing vessel. Okay, so in some places, specific types of 135 00:08:03,880 --> 00:08:08,880 Speaker 2: marble are traditional. You can cure lardo in these during 136 00:08:08,960 --> 00:08:11,680 Speaker 2: the cooler months in parts of Italy where it's from, 137 00:08:11,760 --> 00:08:15,640 Speaker 2: that's around like September to May. In other places, the 138 00:08:15,760 --> 00:08:19,680 Speaker 2: traditional curing vessels are wooden boxes or tubs. I think 139 00:08:19,760 --> 00:08:22,640 Speaker 2: chestnut or oak are the traditional types of wood used 140 00:08:22,680 --> 00:08:25,960 Speaker 2: for that. However, you can also do this with like 141 00:08:26,000 --> 00:08:28,440 Speaker 2: a ziploc bag sealed in the back of your fridge. 142 00:08:29,080 --> 00:08:31,840 Speaker 2: Some recipes alternately have you air cure it in like 143 00:08:31,840 --> 00:08:35,680 Speaker 2: like a curing chamber instead of allowing that brine to form, 144 00:08:36,280 --> 00:08:40,120 Speaker 2: which is more traditional for other types of salumi. You know, 145 00:08:40,320 --> 00:08:43,680 Speaker 2: as with any curing project, this is a This is 146 00:08:43,720 --> 00:08:47,840 Speaker 2: a personal process for every single human who is doing it, 147 00:08:47,960 --> 00:08:50,440 Speaker 2: so your results may vary. You do what you like, 148 00:08:50,960 --> 00:08:54,440 Speaker 2: but whatever you're doing, you're gonna wait for it to 149 00:08:54,520 --> 00:08:58,880 Speaker 2: do for like six months to two years. You might 150 00:08:59,040 --> 00:09:01,920 Speaker 2: go in and like red distribute and or add to 151 00:09:02,120 --> 00:09:05,200 Speaker 2: the salt and herbs once in a while to make 152 00:09:05,240 --> 00:09:08,760 Speaker 2: sure that the lard is coated. When you're ready to 153 00:09:08,760 --> 00:09:11,040 Speaker 2: finish it, you might hang it to dry in a 154 00:09:11,120 --> 00:09:13,640 Speaker 2: in a cool cellar, or like let it rack dry 155 00:09:13,679 --> 00:09:16,160 Speaker 2: in your fridge. During all of this, you are going 156 00:09:16,200 --> 00:09:17,679 Speaker 2: to want to if you're making it at home, by 157 00:09:17,679 --> 00:09:21,079 Speaker 2: the way, use opaque containers in order to keep a 158 00:09:21,160 --> 00:09:25,079 Speaker 2: light from getting in in order to keep it from yellowing. Yeah, totally, 159 00:09:25,840 --> 00:09:30,200 Speaker 2: but yeah, once it's done, it's often it's right, it's 160 00:09:30,240 --> 00:09:33,520 Speaker 2: like it's like white, like marble white to to kind 161 00:09:33,520 --> 00:09:37,480 Speaker 2: of pinkish in color, and often just just cut off 162 00:09:37,559 --> 00:09:41,040 Speaker 2: in paper thin slices as part of a like snack 163 00:09:41,200 --> 00:09:43,800 Speaker 2: or appetizer like meat and cheese board kind of situation, 164 00:09:44,360 --> 00:09:49,360 Speaker 2: with accompaniments like toasted bread, roasted nuts, olives, slices of melon, 165 00:09:49,640 --> 00:09:53,480 Speaker 2: maybe some fig or fig preserves, drizzle of honey. It 166 00:09:53,559 --> 00:09:58,240 Speaker 2: can also be incorporated into sauces or soups, or as 167 00:09:58,240 --> 00:10:02,000 Speaker 2: a substitute for other types of fat, or maybe sliced 168 00:10:02,040 --> 00:10:04,160 Speaker 2: thin as a garnish on top of either hot or 169 00:10:04,200 --> 00:10:08,200 Speaker 2: cold dishes. Or you could put little slices of it 170 00:10:08,240 --> 00:10:13,280 Speaker 2: in amongst casserole layers or roasting vegetables. Maybe wrap some 171 00:10:13,440 --> 00:10:15,640 Speaker 2: around a date and then grill it until it just 172 00:10:15,679 --> 00:10:18,160 Speaker 2: starts to go translucent to maybe a little bit of 173 00:10:18,200 --> 00:10:21,800 Speaker 2: curly brown around the edges. Maybe wrap it around something 174 00:10:21,840 --> 00:10:25,200 Speaker 2: relatively quick cooking, like a sparagus or shrimp or scallops, 175 00:10:25,240 --> 00:10:28,800 Speaker 2: and go ahead and grill it. I don't know. Apparently 176 00:10:29,480 --> 00:10:32,240 Speaker 2: in one of the areas where it's from a popular deli, 177 00:10:32,280 --> 00:10:36,080 Speaker 2: sandwich is just like thick slices of tomato and thin 178 00:10:36,160 --> 00:10:43,240 Speaker 2: slices of lardo on like crispy bagette style bread. It 179 00:10:43,440 --> 00:10:44,439 Speaker 2: sounds so good. 180 00:10:44,920 --> 00:10:47,640 Speaker 1: It sounds so good. It is so versatile. Like I 181 00:10:47,720 --> 00:10:50,520 Speaker 1: was reading all of these things and I never thought 182 00:10:50,520 --> 00:10:53,520 Speaker 1: about it, but when I read it, of the yes, 183 00:10:53,520 --> 00:11:00,480 Speaker 1: that's delicious. So two things. When you said date and 184 00:11:00,520 --> 00:11:03,680 Speaker 1: grill it until it just starts to go translation to brown. 185 00:11:03,800 --> 00:11:06,680 Speaker 1: Because I've seen so many horror movies, I was like, oh, like, 186 00:11:06,800 --> 00:11:09,680 Speaker 1: minsim are the menu. 187 00:11:10,520 --> 00:11:14,079 Speaker 2: No, don't, don't. Don't take your don't take your human 188 00:11:14,679 --> 00:11:17,880 Speaker 2: partner and wrap them. I mean again, I can't really 189 00:11:17,880 --> 00:11:21,280 Speaker 2: tell you what to do, but uh. 190 00:11:20,840 --> 00:11:23,040 Speaker 1: Maybe you strongly advise you not to do that. 191 00:11:23,240 --> 00:11:25,480 Speaker 2: They probably don't cook them. I don't. I don't think 192 00:11:25,600 --> 00:11:29,120 Speaker 2: that's legally advisable where. 193 00:11:28,960 --> 00:11:39,760 Speaker 1: You're not lawyers, So don't no lawyers. No, but also yeah, 194 00:11:39,880 --> 00:11:44,040 Speaker 1: I do love how many thing accounts I was reading 195 00:11:44,040 --> 00:11:47,360 Speaker 1: a bit was like, just try it, try it as 196 00:11:47,360 --> 00:11:49,640 Speaker 1: a topic, try it as like just add it to this, 197 00:11:49,760 --> 00:11:50,320 Speaker 1: added to that. 198 00:11:50,640 --> 00:11:51,600 Speaker 2: Yeah, because you do. 199 00:11:52,080 --> 00:11:56,679 Speaker 1: You usually do pretty small amounts. So I oh, I 200 00:11:56,720 --> 00:11:58,840 Speaker 1: would love to hear from listeners what you've made with 201 00:11:58,880 --> 00:11:59,800 Speaker 1: this or had with this. 202 00:12:00,280 --> 00:12:04,719 Speaker 2: Yeah. Oh yes, yes, I need to know all about it. 203 00:12:06,240 --> 00:12:08,840 Speaker 1: I do too. But I guess that brings us to 204 00:12:08,960 --> 00:12:09,600 Speaker 1: the nutrition. 205 00:12:10,400 --> 00:12:16,840 Speaker 2: Okay, so this is a nutritionally dense food. That being said, Okay, 206 00:12:16,960 --> 00:12:20,480 Speaker 2: raw lard by itself, you know, before you do this 207 00:12:20,640 --> 00:12:24,320 Speaker 2: curing process to turn it into what we are terming 208 00:12:24,360 --> 00:12:28,760 Speaker 2: here lardo, raw lard is actually made up of about 209 00:12:29,080 --> 00:12:33,439 Speaker 2: fifty percent mono unsaturated fats, like one of the good 210 00:12:33,720 --> 00:12:36,680 Speaker 2: kinds of fats, like one of the fats in olive oil. 211 00:12:36,800 --> 00:12:40,680 Speaker 2: You know, another forty percent in lard is saturated fats. 212 00:12:40,679 --> 00:12:42,679 Speaker 2: But you know, like that's a better percentage than butter, 213 00:12:42,840 --> 00:12:47,800 Speaker 2: for example. So you know, watch your portion sizes eat 214 00:12:47,800 --> 00:12:53,600 Speaker 2: a vegetable. As some of us learned from Scott Pilgrim 215 00:12:53,679 --> 00:12:57,080 Speaker 2: versus the world, fat doesn't make you fat, Bread makes 216 00:12:57,080 --> 00:12:58,679 Speaker 2: you fat, So sorry about it. 217 00:13:01,400 --> 00:13:04,360 Speaker 1: Put the lardo on the bread. It's gonna be great. Yeah, 218 00:13:04,559 --> 00:13:05,120 Speaker 1: I want that. 219 00:13:05,840 --> 00:13:10,320 Speaker 2: Yeah. Also, yeah, treats are nice. Hey, great. 220 00:13:12,800 --> 00:13:15,000 Speaker 1: We do have a couple numbers for you. 221 00:13:15,760 --> 00:13:19,600 Speaker 2: Yes, okay. So as of two thousand and five, one 222 00:13:19,640 --> 00:13:23,719 Speaker 2: of the traditional producers of lardo, the town of Colonada, 223 00:13:24,160 --> 00:13:27,400 Speaker 2: was making less than a ton per year, or I 224 00:13:27,480 --> 00:13:31,440 Speaker 2: read different numbers. Some some were about ten times that, 225 00:13:31,640 --> 00:13:34,520 Speaker 2: but not a whole lot at any rate. I will 226 00:13:34,559 --> 00:13:37,959 Speaker 2: say that the town at that point only had about 227 00:13:37,960 --> 00:13:41,880 Speaker 2: three hundred residents, and only some fourteen of them directly 228 00:13:41,920 --> 00:13:46,360 Speaker 2: involved in production of lardo. Though certainly it is now 229 00:13:46,480 --> 00:13:50,320 Speaker 2: an agro tourism destination, and even during the off season 230 00:13:50,360 --> 00:13:55,000 Speaker 2: you can apparently get tastings and tours from producers. Yeah, 231 00:13:55,040 --> 00:13:58,520 Speaker 2: it's apparently beautiful to drive up there. There is a 232 00:13:58,600 --> 00:14:01,960 Speaker 2: Lardo festival there every August, with wine and beer and 233 00:14:02,000 --> 00:14:07,240 Speaker 2: live music and Lardo in absolutely everything, including the chocolates. Yes, 234 00:14:07,920 --> 00:14:10,960 Speaker 2: I read about some like some like lardo like donuts, 235 00:14:11,000 --> 00:14:14,160 Speaker 2: like basically like a like a kind of stuffed fried 236 00:14:14,200 --> 00:14:26,840 Speaker 2: pastry with lardo inside it. Oh yeah, h I'm another 237 00:14:26,920 --> 00:14:29,760 Speaker 2: town famous for it or not, which is further up 238 00:14:29,760 --> 00:14:32,840 Speaker 2: in the north of Italy, makes only three hundred thousand 239 00:14:33,080 --> 00:14:40,280 Speaker 2: kilos a year, though apparently more locals produced privately. They 240 00:14:40,360 --> 00:14:43,920 Speaker 2: also have a Lardo festival every August twenty twenty three 241 00:14:44,120 --> 00:14:47,240 Speaker 2: was its fifty fourth year, and they host some fifty 242 00:14:47,320 --> 00:14:53,440 Speaker 2: thousand visitors every year. WHOA, oh wow, I couldn't. I 243 00:14:53,440 --> 00:14:57,040 Speaker 2: couldn't find a lot about these festivals. If anyone has. 244 00:14:56,920 --> 00:15:03,920 Speaker 1: Been please, oh yes you oh oh, yes, well we 245 00:15:03,960 --> 00:15:05,640 Speaker 1: do have quite the history for you. 246 00:15:05,760 --> 00:15:07,720 Speaker 2: Oh we do, and we are going to get into 247 00:15:07,720 --> 00:15:09,200 Speaker 2: that as soon as we get back from a quick 248 00:15:09,240 --> 00:15:20,640 Speaker 2: break forward from our sponsors. And we're back. 249 00:15:20,640 --> 00:15:24,400 Speaker 1: Thank you sponsor, Yes, thank you, and yes. If you 250 00:15:24,440 --> 00:15:27,200 Speaker 1: have listened to any of our pork based, meat based, 251 00:15:27,400 --> 00:15:30,760 Speaker 1: dairy based really pretty much every episode we talk about, 252 00:15:32,160 --> 00:15:34,000 Speaker 1: then you know that for as long as humans have 253 00:15:34,080 --> 00:15:36,960 Speaker 1: been kicking around, we've been looking for ways to preserve stuff, 254 00:15:37,600 --> 00:15:42,520 Speaker 1: especially pre refrigeration, and pork is not at all exempt, 255 00:15:42,600 --> 00:15:45,800 Speaker 1: and in fact, because of this whole thing is even 256 00:15:45,840 --> 00:15:50,160 Speaker 1: involved in several celebrations holidays around the world. Because of 257 00:15:50,200 --> 00:15:52,800 Speaker 1: the practice of slaughtering pigs in the winter, eating what 258 00:15:52,880 --> 00:15:55,840 Speaker 1: you could, and then cutting, hanging, curing and preserving the rest, 259 00:15:56,840 --> 00:15:59,560 Speaker 1: and something like a seller typically to be eaten throughout 260 00:15:59,600 --> 00:16:03,200 Speaker 1: the winter and then you'd have the springtime festival or 261 00:16:03,240 --> 00:16:07,800 Speaker 1: you'd have more big yeah. Yes, and lardo is a 262 00:16:07,840 --> 00:16:12,800 Speaker 1: part of that history. However, the origin of larto is 263 00:16:12,840 --> 00:16:16,000 Speaker 1: not at all agreed upon, and largely loss of time. 264 00:16:16,280 --> 00:16:18,080 Speaker 1: Some argue that it might trace all the way back 265 00:16:18,120 --> 00:16:21,440 Speaker 1: to ancient Rome when people were looking to preserve pork 266 00:16:21,720 --> 00:16:24,400 Speaker 1: and arrived at something lardo like as part of that. 267 00:16:25,320 --> 00:16:27,320 Speaker 1: It was a quick hit of calories when food was 268 00:16:27,360 --> 00:16:30,760 Speaker 1: scarce or too expensive, which I understand, but I was 269 00:16:30,800 --> 00:16:32,560 Speaker 1: also kind of like, it also seems like such a 270 00:16:33,680 --> 00:16:35,360 Speaker 1: such a luxurious thing to me. 271 00:16:35,640 --> 00:16:39,720 Speaker 2: But oh yeah, yeah, attitudes have changed a bunch are 272 00:16:39,800 --> 00:16:42,560 Speaker 2: like sort of rotated through changes over time. 273 00:16:42,560 --> 00:16:45,040 Speaker 1: Right, yeah, yeah, which we are going to talk about. 274 00:16:46,120 --> 00:16:51,400 Speaker 1: Early on, folks discovered that marble acted as something like 275 00:16:51,440 --> 00:16:54,320 Speaker 1: a natural seller when it came to pork fat I 276 00:16:54,520 --> 00:16:56,040 Speaker 1: would love to know more about this. 277 00:16:56,800 --> 00:16:59,160 Speaker 2: I tried to look into it, and I couldn't find anything. 278 00:16:59,240 --> 00:17:01,800 Speaker 1: Really, I know, they were just kind of like they 279 00:17:01,880 --> 00:17:06,480 Speaker 1: figured it out, and I was like, oh, how marble 280 00:17:06,600 --> 00:17:10,720 Speaker 1: basins believed to be used in lardo making dating back 281 00:17:10,760 --> 00:17:13,760 Speaker 1: to the seventeenth century have been discovered in Italy, and 282 00:17:13,960 --> 00:17:18,400 Speaker 1: some nineteenth century Colonada buildings are decorated with artwork showcasing 283 00:17:19,040 --> 00:17:22,680 Speaker 1: ancient meat curing practices. So it's from the nineteenth century, 284 00:17:22,720 --> 00:17:25,879 Speaker 1: but it hints that it's been going on a lot 285 00:17:25,920 --> 00:17:26,439 Speaker 1: longer than that. 286 00:17:26,680 --> 00:17:32,480 Speaker 2: Yeah. Yeah, And in modern times, these these basins or 287 00:17:32,600 --> 00:17:36,200 Speaker 2: casks of marble can be huge, like like six feet long, 288 00:17:36,400 --> 00:17:39,720 Speaker 2: holding many slabs of lardo all the way down to 289 00:17:39,760 --> 00:17:44,240 Speaker 2: personal sized. The marble is light tight, which, as I said, 290 00:17:44,359 --> 00:17:49,439 Speaker 2: is important for preventing yellowing. And also you know, if 291 00:17:49,440 --> 00:17:52,800 Speaker 2: it's light tight, then there's a better idea that like 292 00:17:53,040 --> 00:17:55,800 Speaker 2: too much oxygen isn't going to be getting in. But yeah, 293 00:17:55,840 --> 00:17:58,960 Speaker 2: like just breathable enough to let the cure work. I 294 00:17:58,960 --> 00:18:00,480 Speaker 2: don't know, I'm not sure. 295 00:18:01,640 --> 00:18:04,200 Speaker 1: Yeah, And one of the reasons this might have come 296 00:18:04,200 --> 00:18:09,560 Speaker 1: about is just because marble was nearby. So, speaking of Colonada, 297 00:18:10,280 --> 00:18:12,720 Speaker 1: that is where one of the most famous Larto's is 298 00:18:12,720 --> 00:18:16,000 Speaker 1: said to have originated, because the name is probably a 299 00:18:16,080 --> 00:18:22,919 Speaker 1: bigant sometime in the eighteen hundreds Lardo Dicolonata. And back 300 00:18:23,040 --> 00:18:27,600 Speaker 1: then when lardo was first made, Colonada was a small 301 00:18:27,680 --> 00:18:29,600 Speaker 1: village near a marble quarry. 302 00:18:30,000 --> 00:18:34,040 Speaker 2: Yeah, Colonada is a hamlet just up the mountain from Carrera, 303 00:18:34,400 --> 00:18:37,280 Speaker 2: which is famous for its white marble quarries. It's where 304 00:18:37,400 --> 00:18:40,119 Speaker 2: like Michelangelo famously sourced his marble. 305 00:18:41,400 --> 00:18:44,080 Speaker 1: So the marble was used to make the lardo, something 306 00:18:44,119 --> 00:18:47,520 Speaker 1: previously discovered to have preservative qualities and used with other meats, 307 00:18:47,760 --> 00:18:50,680 Speaker 1: and the lardo was used to feed the miners who 308 00:18:50,680 --> 00:18:55,800 Speaker 1: did the laborious work of mining the marble. Researchers looking 309 00:18:55,840 --> 00:18:58,800 Speaker 1: into this think that early lardo was seasoned only with salt, 310 00:18:59,000 --> 00:19:04,160 Speaker 1: ground pepper, shrows, mary and garlic chopped garlic. I think, however, 311 00:19:04,680 --> 00:19:06,880 Speaker 1: at least according to what I read, it wasn't until 312 00:19:06,920 --> 00:19:12,640 Speaker 1: the nineteen eighties that lardo from that region spread from 313 00:19:12,720 --> 00:19:15,639 Speaker 1: the area and started to be sold at markets throughout Italy, 314 00:19:16,280 --> 00:19:19,520 Speaker 1: and then word got out and from there it slowly 315 00:19:19,520 --> 00:19:24,119 Speaker 1: built a market worldwide, though it did have some ups 316 00:19:24,200 --> 00:19:27,520 Speaker 1: and downs. More teasers for watchestoop cone. 317 00:19:27,320 --> 00:19:29,679 Speaker 2: Oh yeah, yeah, yeah, because all right, there were a 318 00:19:29,720 --> 00:19:34,080 Speaker 2: bunch of different things going on here, like apparently leaner 319 00:19:34,119 --> 00:19:36,840 Speaker 2: breeds of pigs from the United States were introduced to 320 00:19:36,840 --> 00:19:40,520 Speaker 2: Italy post World War Two, and lardo sort of fell 321 00:19:40,520 --> 00:19:45,280 Speaker 2: out of fashion even there, especially as economic booms granted 322 00:19:45,280 --> 00:19:49,159 Speaker 2: access to more desirable cuts of meat with more meat 323 00:19:49,160 --> 00:19:53,600 Speaker 2: in them. The dip in popularity also coincided with industrialization, 324 00:19:53,840 --> 00:19:57,040 Speaker 2: pulling young people out of small towns where lardo was 325 00:19:57,040 --> 00:20:02,199 Speaker 2: traditionally produced and into cities. In the nineteen nineties, the 326 00:20:02,240 --> 00:20:05,760 Speaker 2: European Union even tried to put a stop to traditional 327 00:20:05,800 --> 00:20:10,080 Speaker 2: marble curing of lardo, saying was unhygienic and like the 328 00:20:10,200 --> 00:20:14,160 Speaker 2: ruckus of protests from small producers might have actually put 329 00:20:14,240 --> 00:20:17,359 Speaker 2: lardo like back on the map or plate. I suppose 330 00:20:17,400 --> 00:20:20,800 Speaker 2: as the case, maybe the eventual ruling was that the 331 00:20:20,800 --> 00:20:24,120 Speaker 2: producers have to like steam clean the marble in between batches, 332 00:20:24,160 --> 00:20:29,600 Speaker 2: but otherwise they're good to go at any rate. A 333 00:20:29,720 --> 00:20:35,280 Speaker 2: number of European Union legal fusses ensued Colonada producers could 334 00:20:35,280 --> 00:20:39,600 Speaker 2: not apply for a protected designation of origin because the 335 00:20:39,680 --> 00:20:42,200 Speaker 2: pork used to make their lardo actually comes from Parma, 336 00:20:42,480 --> 00:20:44,480 Speaker 2: and for a pdo you have to have the whole 337 00:20:44,520 --> 00:20:50,000 Speaker 2: production locally. However, they could apply for protected geographical indication, 338 00:20:50,440 --> 00:20:54,320 Speaker 2: which is a little bit looser, according to The Washington 339 00:20:54,359 --> 00:20:56,879 Speaker 2: Post in an article from two thousand and three, in 340 00:20:56,920 --> 00:20:59,800 Speaker 2: its petition, Colonadas said its lard was made only in 341 00:20:59,840 --> 00:21:02,679 Speaker 2: the hamlet between an altitude of five hundred meters and 342 00:21:02,720 --> 00:21:05,520 Speaker 2: six hundred and fifty meters above sea level and cured 343 00:21:05,520 --> 00:21:11,119 Speaker 2: for six months exclusively in Cataloni vats with proper ingredients. 344 00:21:11,880 --> 00:21:15,959 Speaker 2: They were like awaiting or ruling, and awaiting a special 345 00:21:16,000 --> 00:21:18,840 Speaker 2: trademark upon that ruling of a pink pig and a 346 00:21:18,880 --> 00:21:21,840 Speaker 2: pair of jagged peaks set on a green diamond shield, 347 00:21:24,960 --> 00:21:28,520 Speaker 2: which they yeah, yeah, yeah, which they got in two 348 00:21:28,560 --> 00:21:29,960 Speaker 2: thousand and four, so good for them. 349 00:21:30,680 --> 00:21:32,000 Speaker 1: Yeah. 350 00:21:32,160 --> 00:21:36,640 Speaker 2: Meanwhile, Lardo d'Arnaud got a pdo in nineteen ninety six. 351 00:21:37,040 --> 00:21:39,760 Speaker 2: It is produced by only three farms in the town. 352 00:21:42,000 --> 00:21:46,240 Speaker 1: Wow. Well, in our more modern times, and perhaps more 353 00:21:46,359 --> 00:21:48,040 Speaker 1: outside of Italy. 354 00:21:48,080 --> 00:21:51,359 Speaker 2: No there as well a little bit yeah. 355 00:21:50,720 --> 00:21:55,040 Speaker 1: Okay, Well, Lardo's popularity has been contingent on people's changing 356 00:21:55,119 --> 00:21:59,200 Speaker 1: views of fat, views that were coming from often biased 357 00:21:59,280 --> 00:22:02,560 Speaker 1: scientific paper and experts. We have discussed this at a length. 358 00:22:04,480 --> 00:22:07,640 Speaker 1: It was incredibly popular in the UK prior to World 359 00:22:07,680 --> 00:22:09,640 Speaker 1: War two, for instance. But if you listen to any 360 00:22:09,680 --> 00:22:12,680 Speaker 1: of our episodes around Sugar, you'll know that that's when 361 00:22:13,600 --> 00:22:16,480 Speaker 1: there was this big push against fat and the purported 362 00:22:16,560 --> 00:22:18,560 Speaker 1: damage it did to the human body. 363 00:22:19,040 --> 00:22:22,560 Speaker 2: Yeah, and this mindset lasted all the way up through 364 00:22:22,560 --> 00:22:25,560 Speaker 2: the two thousands, like the twenty oughts or so. I 365 00:22:26,200 --> 00:22:30,159 Speaker 2: read a few rather breathless explainers from the time, like 366 00:22:30,240 --> 00:22:33,640 Speaker 2: from like just after the turn of the century about 367 00:22:33,760 --> 00:22:37,560 Speaker 2: you know, like discussing this attitude towards fat. The previously 368 00:22:37,600 --> 00:22:40,560 Speaker 2: mentioned Washington Post piece from two thousand and three, which 369 00:22:40,600 --> 00:22:43,760 Speaker 2: was written by one Daniel Williams by the way, started 370 00:22:43,760 --> 00:22:47,400 Speaker 2: out with when Americans think of the Mediterranean diet, they 371 00:22:47,440 --> 00:22:51,480 Speaker 2: think of freshness, lightness, olive oil, salads, and vegetables. They 372 00:22:51,480 --> 00:22:54,000 Speaker 2: don't particularly think of a block of pig fat soaked 373 00:22:54,000 --> 00:22:56,480 Speaker 2: for six months in a marble box packed with salt, rosemary, 374 00:22:56,520 --> 00:23:00,760 Speaker 2: garlic and spices. Yet Italians go wild over law. The 375 00:23:00,800 --> 00:23:03,840 Speaker 2: site of spelt diners swooning over a mountain of lard 376 00:23:03,920 --> 00:23:06,639 Speaker 2: runs counter to everything that Italian food has come to 377 00:23:06,680 --> 00:23:13,639 Speaker 2: represent worldwide. Actually, that was like a couple of paragraphs 378 00:23:13,640 --> 00:23:16,480 Speaker 2: down the lead was kind of this like story of 379 00:23:16,560 --> 00:23:20,200 Speaker 2: a of an American tourist being like this, lardo is good, 380 00:23:20,240 --> 00:23:24,720 Speaker 2: but do you have like a lean version? Oh, dear, 381 00:23:26,160 --> 00:23:30,000 Speaker 2: and the confused, the confused ShopKeep being like, no, it's fat, 382 00:23:30,119 --> 00:23:32,159 Speaker 2: it's made of it's made of fat. Fat is what 383 00:23:32,200 --> 00:23:38,359 Speaker 2: it is anyway. Yeah. Yeah. There was also a concept 384 00:23:38,560 --> 00:23:43,879 Speaker 2: of vegetable based fats being a healthier replacement for animal 385 00:23:43,920 --> 00:23:47,120 Speaker 2: based fats going back to like the early nineteen hundreds, 386 00:23:47,920 --> 00:23:52,400 Speaker 2: and this was partially an industrial era marketing push as 387 00:23:52,480 --> 00:23:56,840 Speaker 2: vegetable fats became cheaper to mass produce. Think of products 388 00:23:56,880 --> 00:24:00,720 Speaker 2: like Crisco, a hydrogenated vegetable oil that is an oil 389 00:24:00,760 --> 00:24:04,040 Speaker 2: that's been treated to be solid at room temperature, which 390 00:24:04,200 --> 00:24:08,520 Speaker 2: was being pushed as more digestible than animal fats like lard. 391 00:24:09,200 --> 00:24:12,280 Speaker 2: Like there are actual advertisements from the time of like 392 00:24:12,359 --> 00:24:15,879 Speaker 2: for like doughnuts that were made with Crisco, and it 393 00:24:15,960 --> 00:24:19,000 Speaker 2: was like Mom says they're more digestible. I say they're swell. 394 00:24:23,480 --> 00:24:27,919 Speaker 2: But yeah, that whole thing is also where we wound 395 00:24:28,000 --> 00:24:31,359 Speaker 2: up with a lot of partially hydrogenated vegetable oil products 396 00:24:32,880 --> 00:24:38,040 Speaker 2: aka trans fats, which in like the twenty teens, researchers 397 00:24:38,080 --> 00:24:40,159 Speaker 2: realized were actually bad. 398 00:24:42,200 --> 00:24:47,760 Speaker 1: Yep, so it goes I mean savor model, yes, what 399 00:24:47,840 --> 00:24:54,280 Speaker 1: we say. In recent years, as opinions around good fats 400 00:24:54,280 --> 00:24:57,840 Speaker 1: and bad fats have changed, so too has Lardo's reputation. 401 00:24:58,840 --> 00:25:01,200 Speaker 1: On top of that, the nose to tail movements. Popularity 402 00:25:01,280 --> 00:25:04,600 Speaker 1: has further boosted Lordo's profile and it is having a 403 00:25:04,600 --> 00:25:05,320 Speaker 1: bit of a moment. 404 00:25:05,560 --> 00:25:06,000 Speaker 2: Yeah, that's what. 405 00:25:06,080 --> 00:25:09,440 Speaker 1: A lot of the articles I read were like living 406 00:25:09,480 --> 00:25:10,240 Speaker 1: it up right now. 407 00:25:10,320 --> 00:25:14,520 Speaker 2: Yeah, yeah, I'd say that. I don't know, man, Like 408 00:25:14,640 --> 00:25:18,080 Speaker 2: reading some of these articles, especially from from the early 409 00:25:18,119 --> 00:25:22,879 Speaker 2: two thousands was weird. Was weird and really eye opening 410 00:25:22,920 --> 00:25:27,960 Speaker 2: because I think that the attitude towards body positivity has 411 00:25:28,000 --> 00:25:33,240 Speaker 2: also changed so much in these twenty ish years, which 412 00:25:33,320 --> 00:25:37,280 Speaker 2: is great. Heck. Yeah, Like a number of these articles 413 00:25:37,359 --> 00:25:42,400 Speaker 2: opened up with like insults using the word lard referring 414 00:25:42,680 --> 00:25:47,479 Speaker 2: to human people, and that is an unimaginable way for 415 00:25:47,520 --> 00:25:49,600 Speaker 2: me to open an article right now, Like I would 416 00:25:49,640 --> 00:25:54,240 Speaker 2: simply not do that, and because it's like obvious that 417 00:25:54,240 --> 00:25:57,480 Speaker 2: that's a bad thing that one should not do at 418 00:25:57,480 --> 00:26:03,639 Speaker 2: this juncture. And yeah, just I don't know, it's I'm 419 00:26:04,560 --> 00:26:07,080 Speaker 2: really happy for a number of reasons, one of them 420 00:26:07,119 --> 00:26:11,280 Speaker 2: being the greater sum of human health that we're approaching 421 00:26:11,359 --> 00:26:15,960 Speaker 2: nutrition with a more with a better understanding of how 422 00:26:16,119 --> 00:26:20,199 Speaker 2: some of these ingredients affect our bodies. But also just 423 00:26:20,240 --> 00:26:22,760 Speaker 2: like ooh yeah, yeah, like like what a what a 424 00:26:22,840 --> 00:26:27,800 Speaker 2: nicer world if we're if we're being less judgmental about 425 00:26:27,800 --> 00:26:30,760 Speaker 2: people's bodies, as I hope is becoming the case more 426 00:26:30,800 --> 00:26:31,720 Speaker 2: and more so every day. 427 00:26:32,600 --> 00:26:39,119 Speaker 1: Yes, agreed, agreed, And you know I haven't had it, 428 00:26:39,160 --> 00:26:40,000 Speaker 1: but I really want some. 429 00:26:40,480 --> 00:26:43,560 Speaker 2: Yeah, so that's the time I see it. I am 430 00:26:43,640 --> 00:26:46,840 Speaker 2: texting you a photo of the menu. Yeah, immediately. 431 00:26:48,320 --> 00:26:55,480 Speaker 1: This is very important. And listeners, again, if you have 432 00:26:55,600 --> 00:26:59,480 Speaker 1: been to these festivals, you have recipes. If you just 433 00:26:59,640 --> 00:27:02,240 Speaker 1: had a good dish and want to describe it to 434 00:27:02,320 --> 00:27:05,080 Speaker 1: us and make us have cravings. Yes, we like that too. 435 00:27:05,480 --> 00:27:08,800 Speaker 2: Oh heck, yeah we do. Yeah, we do. M mm hmm. 436 00:27:09,480 --> 00:27:11,840 Speaker 1: But that's about what we have to say on Lardo 437 00:27:12,000 --> 00:27:12,400 Speaker 1: for now. 438 00:27:13,200 --> 00:27:16,000 Speaker 2: It is. We do already have some listener mail for you, though, 439 00:27:16,040 --> 00:27:17,480 Speaker 2: and we are going to get into that as soon 440 00:27:17,480 --> 00:27:19,399 Speaker 2: as we get back from one more quick break for 441 00:27:19,440 --> 00:27:20,560 Speaker 2: a word from our sponsors. 442 00:27:29,960 --> 00:27:33,119 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 443 00:27:33,160 --> 00:27:41,720 Speaker 1: we're back with listeners. I want to do like a 444 00:27:41,800 --> 00:27:47,320 Speaker 1: hills are Alive because your mountains summer mountains description. But 445 00:27:47,400 --> 00:27:49,960 Speaker 1: I can't spin around because we've already said that that's 446 00:27:49,960 --> 00:27:50,560 Speaker 1: a disaster. 447 00:27:50,920 --> 00:27:53,520 Speaker 2: Oh no, no, no, you have way too many costume pieces 448 00:27:53,520 --> 00:27:55,120 Speaker 2: in that in that room. 449 00:27:55,200 --> 00:27:58,359 Speaker 1: Yeah, there's costumes and wires all about. 450 00:27:58,560 --> 00:27:59,919 Speaker 2: Yeah. Yeah, hazards. 451 00:28:00,119 --> 00:28:06,560 Speaker 1: It's precarious. But you know so I I compensated. 452 00:28:06,560 --> 00:28:09,359 Speaker 2: I compromise. He did, he did. 453 00:28:10,320 --> 00:28:14,200 Speaker 1: Yes. Well, we have a lot of you have written 454 00:28:14,240 --> 00:28:18,960 Speaker 1: about in some way or another about chowder, which is great. Yes, yes, 455 00:28:20,040 --> 00:28:24,520 Speaker 1: so we have two messages about that today. Randall wrote, 456 00:28:24,920 --> 00:28:27,320 Speaker 1: I enjoy listening to you all while I am cooking. 457 00:28:27,680 --> 00:28:30,240 Speaker 1: I used to have neighbors who would have a chowder 458 00:28:30,320 --> 00:28:34,280 Speaker 1: cookoff every year. I was able to participate four years 459 00:28:34,320 --> 00:28:36,480 Speaker 1: in a row. It was great fun, just four of 460 00:28:36,560 --> 00:28:39,800 Speaker 1: us cooking since they just had four burners. We would 461 00:28:39,800 --> 00:28:43,000 Speaker 1: be there trash talking to each other while finishing our 462 00:28:43,120 --> 00:28:45,840 Speaker 1: chowders and trying to convince the people to vote for 463 00:28:45,960 --> 00:28:50,440 Speaker 1: our own chowders. Over the years, I made a salmon chowder, 464 00:28:50,760 --> 00:28:55,760 Speaker 1: a classic Pa German chicken corn chowder, a classic clam chowder, 465 00:28:56,040 --> 00:28:59,600 Speaker 1: and a white chocolate chowder, which I won the better 466 00:28:59,640 --> 00:29:04,360 Speaker 1: than some award. I recommend more people drying it. A 467 00:29:04,440 --> 00:29:10,960 Speaker 1: great party. Oh wow, so fun right, Oh heck chowder 468 00:29:11,120 --> 00:29:12,040 Speaker 1: trash talk. 469 00:29:12,240 --> 00:29:16,120 Speaker 2: Yeah, and what a great spread of different chowders too, 470 00:29:16,480 --> 00:29:19,320 Speaker 2: like like the like the classic clam to the salmon 471 00:29:19,520 --> 00:29:24,000 Speaker 2: to the Pennsylvania German chicken corn chowder. Oh man, heck, 472 00:29:24,360 --> 00:29:26,880 Speaker 2: white chok. I don't even know what white chocolate chowder is. 473 00:29:27,200 --> 00:29:29,560 Speaker 2: I need, I need to look further into this. 474 00:29:30,360 --> 00:29:31,280 Speaker 1: It's clearly good. 475 00:29:31,560 --> 00:29:34,000 Speaker 2: Yeah, award winning, right. 476 00:29:37,200 --> 00:29:41,840 Speaker 1: I love this. I oh my gosh, I can imagine 477 00:29:41,840 --> 00:29:45,240 Speaker 1: this in my own friend group deteriorating into nothing is edible, 478 00:29:45,400 --> 00:29:47,800 Speaker 1: but I still good time. 479 00:29:48,800 --> 00:29:52,040 Speaker 2: Yeah. Yeah, I feel like in my friend group it 480 00:29:52,040 --> 00:29:56,840 Speaker 2: would need to be everyone prepared their chowders ahead of time, 481 00:29:57,320 --> 00:29:59,880 Speaker 2: brought them in like a crock pot kind of situation. 482 00:30:00,680 --> 00:30:04,800 Speaker 2: The trash talking could occur there. Yeah, but I think 483 00:30:04,800 --> 00:30:06,720 Speaker 2: that's important, but I think after the soup was. 484 00:30:06,720 --> 00:30:12,000 Speaker 1: Done, right, Yeah, I'm envisioning quite a mess. Yeah, but 485 00:30:12,040 --> 00:30:14,640 Speaker 1: this also sounds fun if it's something your friend group 486 00:30:14,680 --> 00:30:16,720 Speaker 1: can pull off. Yeah, that's great. 487 00:30:16,920 --> 00:30:22,040 Speaker 2: Oh, especially like standing around one four burner stove. Heck yeah, 488 00:30:22,080 --> 00:30:22,760 Speaker 2: I don't think. 489 00:30:22,600 --> 00:30:24,560 Speaker 1: And I feel like there must have been competition about 490 00:30:24,560 --> 00:30:25,880 Speaker 1: which further you go? 491 00:30:25,920 --> 00:30:30,840 Speaker 2: Oh right, oh goodness, so I bet all right, Okay, 492 00:30:34,080 --> 00:30:40,440 Speaker 2: I love this, yes, oh goodness, Okay, Christine wrote about 493 00:30:40,560 --> 00:30:44,160 Speaker 2: clams all right, I have no doubt there are many 494 00:30:44,200 --> 00:30:47,160 Speaker 2: many new Englanders writing in about this, but just in case, 495 00:30:47,640 --> 00:30:50,960 Speaker 2: attempting to gather clams at high tide is a diabolical 496 00:30:51,000 --> 00:30:53,560 Speaker 2: form of punishment, sure to result in at the very 497 00:30:53,640 --> 00:30:58,600 Speaker 2: least a complete drenching if attempted. Clams are bottom dwelling creatures, 498 00:30:58,680 --> 00:31:00,600 Speaker 2: they either live on the bottom of the sea bed 499 00:31:00,800 --> 00:31:04,000 Speaker 2: or even burrow into it. Thus gathering them is really 500 00:31:04,000 --> 00:31:07,760 Speaker 2: only possible at low tide because of stupid white people 501 00:31:07,800 --> 00:31:11,000 Speaker 2: over fishing. Most places have strict ketch limits on how 502 00:31:11,000 --> 00:31:13,640 Speaker 2: many clams you can take, and some places even require 503 00:31:13,640 --> 00:31:16,520 Speaker 2: you to get a permit. I haven't done this for ages, 504 00:31:16,560 --> 00:31:18,440 Speaker 2: but when I was a child, we would often gather 505 00:31:18,520 --> 00:31:24,360 Speaker 2: an Australian species of clam called peepeas pipis sure. They 506 00:31:24,360 --> 00:31:27,560 Speaker 2: are small burrowing clams, so they have to be dug up. 507 00:31:27,680 --> 00:31:30,040 Speaker 2: You look for air holes in the sand at low tide, 508 00:31:30,080 --> 00:31:32,640 Speaker 2: then gently dig around the bubble or dig your foot 509 00:31:32,680 --> 00:31:35,640 Speaker 2: into the sand. The tiny hands and feet of children 510 00:31:35,680 --> 00:31:38,360 Speaker 2: are ideal for this because it's very easy to break 511 00:31:38,400 --> 00:31:42,360 Speaker 2: the shells. And I have absolutely no idea what New 512 00:31:42,360 --> 00:31:46,040 Speaker 2: Englander's problem was. Insisting tomatoes have no place with clams. 513 00:31:46,360 --> 00:31:49,440 Speaker 2: Your typical tomato ketchup would indeed be gross. But a 514 00:31:49,520 --> 00:31:53,680 Speaker 2: pasta based on peepes, fresh tomatoes, shallots, and fresh herbs 515 00:31:53,760 --> 00:31:54,440 Speaker 2: is delicious. 516 00:31:55,920 --> 00:32:01,480 Speaker 1: Oh that does sound delicious, Oh pippies. 517 00:32:03,160 --> 00:32:03,400 Speaker 2: Sure. 518 00:32:04,520 --> 00:32:08,640 Speaker 1: Yeah, well, Christine, you can love this. I could have 519 00:32:08,720 --> 00:32:13,920 Speaker 1: looked it up. That's why I said nervous. I feel 520 00:32:14,320 --> 00:32:16,680 Speaker 1: I agree with you, Christine, but I feel that it's 521 00:32:16,720 --> 00:32:20,240 Speaker 1: a very specific chowder thing. It's not a clam can 522 00:32:20,320 --> 00:32:25,480 Speaker 1: never be with tomatoes. It's that for in their minds, 523 00:32:25,600 --> 00:32:27,680 Speaker 1: the chowder doesn't have. 524 00:32:27,920 --> 00:32:31,520 Speaker 2: Doesn't have tomatoes. But I mean, but there was a 525 00:32:31,560 --> 00:32:34,080 Speaker 2: lot of There was also a lot of I mean, honestly, 526 00:32:34,080 --> 00:32:38,960 Speaker 2: really racist like anti Italian uh sentiment going on in 527 00:32:39,080 --> 00:32:42,320 Speaker 2: kind of popular culture at the time, and uh and 528 00:32:42,520 --> 00:32:45,760 Speaker 2: the idea that tomatoes were a thing that they were 529 00:32:45,760 --> 00:32:53,040 Speaker 2: bringing over even though they were a Native American product. Yeah, 530 00:32:53,080 --> 00:32:54,720 Speaker 2: so that might have had something to do with it. 531 00:32:54,760 --> 00:32:59,480 Speaker 2: We need to we need to look further into this. Yes, yeah, yeah. 532 00:32:59,720 --> 00:33:03,760 Speaker 1: All so I I responded to Christina, I was like, 533 00:33:03,800 --> 00:33:06,880 Speaker 1: if I was a kid, I would have loved this. 534 00:33:07,240 --> 00:33:10,560 Speaker 1: Oh yeah, digging up of the clams. 535 00:33:10,760 --> 00:33:13,360 Speaker 2: Yeah. Oh well, like I'm allowed to go out and 536 00:33:13,400 --> 00:33:14,560 Speaker 2: mess with the wildlife. 537 00:33:14,720 --> 00:33:17,360 Speaker 1: Great, and then I can eat this. 538 00:33:20,920 --> 00:33:22,959 Speaker 2: Yeah, oh goodness, and now that you mention it, I 539 00:33:23,000 --> 00:33:28,280 Speaker 2: totally have seen on beaches little burrowing, little burrowing clams 540 00:33:28,320 --> 00:33:29,920 Speaker 2: like this that. Yeah, you just see the little air 541 00:33:29,960 --> 00:33:34,440 Speaker 2: bubble peek up when the when the wave rushes out, 542 00:33:34,920 --> 00:33:37,080 Speaker 2: and then you're like, oh, there's a shell down there. 543 00:33:38,400 --> 00:33:44,600 Speaker 1: Yeah. Yeah, I've seen them too. Now I know clams 544 00:33:44,640 --> 00:34:03,720 Speaker 1: your safe. I like Anakin Skywalker avoids and. 545 00:33:56,520 --> 00:33:58,520 Speaker 2: Okay, all right, rocky beaches for Annie. 546 00:33:58,600 --> 00:34:01,480 Speaker 1: Sure, yeah, well then maybe I would have been in 547 00:34:01,520 --> 00:34:06,840 Speaker 1: up there in New England. But yes, I also like 548 00:34:06,880 --> 00:34:09,800 Speaker 1: your description of diabolical form of punishment. 549 00:34:10,040 --> 00:34:13,840 Speaker 2: Yes, yes, I assumed that something like that was the case, 550 00:34:14,400 --> 00:34:17,120 Speaker 2: but right, having no practical experience. Thank you so much 551 00:34:17,160 --> 00:34:18,360 Speaker 2: for informing us. 552 00:34:18,840 --> 00:34:22,840 Speaker 1: Yes, thank you. Thanks to both of these listeners for 553 00:34:22,880 --> 00:34:25,080 Speaker 1: writing in. If you would like to write to us, 554 00:34:25,080 --> 00:34:27,640 Speaker 1: you can Our email is hello at savorpod dot com. 555 00:34:27,760 --> 00:34:29,799 Speaker 2: We are also on social media. You can find us 556 00:34:29,800 --> 00:34:33,000 Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we 557 00:34:33,040 --> 00:34:36,160 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 558 00:34:36,360 --> 00:34:38,480 Speaker 2: For more podcasts from my heart Radio, you can visit 559 00:34:38,480 --> 00:34:41,759 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 560 00:34:41,800 --> 00:34:44,680 Speaker 2: your favorite shows. Thanks as always to our super producers 561 00:34:44,840 --> 00:34:47,600 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 562 00:34:47,680 --> 00:34:49,439 Speaker 2: and we hope that lots of market things are coming 563 00:34:49,480 --> 00:34:57,279 Speaker 2: your way.