Lardo di Colonnata Tuscan Delight

Here's a recipe for Lardo di Colonnata, a traditional Tuscan cured pork fat:

Ingredients:

1 kg fresh, high-quality pork fat, rind still on, ideally around 3 cm thick
250 g coarse sea salt
15 g black peppercorns
8 large or 12 medium garlic cloves
8 g fresh rosemary (about 4 sprigs)
4-5 bay leaves
20 g fresh or 10 g dried juniper berries
Optional: Other herbs like sage, thyme, or spices like coriander and cumin
Equipment:

A large container with a lid (a marble basin is traditional but not necessary)
Parchment paper or plastic wrap
A refrigerator
Instructions:

Prepare the pork fat: Remove any excess fat from the pork fat and trim the rind to a uniform thickness.
Make the curing mixture: Combine the salt, peppercorns, garlic cloves, rosemary, bay leaves, and juniper berries in a bowl. Mix well until the herbs are evenly distributed.
Cure the pork fat: Place the pork fat in the container and cover it with the curing mixture. Make sure the fat is completely covered.
Refrigerate: Cover the container with parchment paper or plastic wrap and place it in the refrigerator.
Cure for 2-3 months: The curing process takes 2-3 months. During this time, you'll need to turn the pork fat every few days to ensure even curing.
Check for doneness: After 2-3 months, check the pork fat for doneness. It should be firm to the touch and have a slightly salty taste.
Slice and enjoy: Once the pork fat is cured, slice it thinly and enjoy it on its own, or use it in various dishes.
Tips:

The longer you cure the pork fat, the more flavorful it will be.
If you don't have a marble basin, you can use a glass container or a stainless steel pan.
Lardo di Colonnata is best enjoyed thinly sliced. It can be eaten on its own, or used as a topping for salads, pasta, or pizza.