Smoked Mangalitsa Lardo

With much of the mangalitsa back fat, I was able to smoke it with a mixture of hickory smoke powder and kept the salt crust that it was originally cured in. I figured with the salt crust still around it, the smoke would still penetrate and it would be too harsh on the delicate fat. I really liked the way it took on a bit of smokey color. I cold smoked it for about 3 hours, the rinsed off the salt crust, sliced, then melted on a piece of toasted baguette.