They were indulgent and insanely cost prohibitive to do more than once, but god damn were they good. After they cured for a few days that truffle flavor had permeated the meat and the lardo melted in your mouth when they were cooked. I used pork butt, I want to say about 5lbs, fat included. I added another pound and a half of lardo, four good sized black truffles, porcini powder, black pepper + black pepper corns and some other spices (I'd have to check my notebook) diced porcini. jesus. Now Im hungry.
Oh. And then there was this: Made by a friend who's a cheesemonger and foodie- this is the foie gras/sweetbread/veal sausage that was featured in the Ruhlman book Charcuterie. He made a few pounds and gifted me with a few links. Cubes of foie and sweetbreads inside. I poached it in milk (which I later used to make a savory foie ice-cream) and served it with a locally made mustard. http://modifiedingredients.files.wordpress.com/2010/05/foiegrasandsweetbread3.jpg
