Lardo Pork back fat cured for months with salt, garlic, rosemary and pepper until it's silky and sweet. Sliced thin over warm toast, it turns translucent and melts.
silky · herby · sweet fat · melting
Kinds
Lardo di Colonnata Tuscan, cured in marble basins near the Carrara quarries.
Lard d'Arnad From the Aosta valley, cured in wooden vats. Knowing it
Where to buy Italian delis, in a piece; slice it yourself. It isn't lard, which is rendered.
Worth knowing Slice it cold, paper-thin, and lay it over something hot — toast, a grilled scallop, a roasted potato — so it softens at the edges. When it's best
J F M A M J J A S O N D
Good all year.
Northern hemisphere.
What it brings to a dish
Where it's from
Southern Europe · Galician , Asturian , Basque , Castilian and Madrid , Catalan , Valencian , Andalusian , Gascon and the South-West , Provençal , Italian , Greek Search the index for lardo + Want to try