Lardo is an Italian treat, made from the whitest creamiest pork back fat. You can use it as fat to lubricate a steak while it is cooking or eat it finely sliced as a delicacy on its own, or with cured meats and cheese.
– Lardo is the italian name for a delicacy made from pork back fat, which is cured with sea salt, pepper, garlic, spices and herbs, before it is cured for 6 months or more in marble basins.
– Lardo should not be mixed up with ‘lard’ which is called Strutto in Italian.
– Lardo is often finely sliced and served as a starter on toasted bread for crostini or sometimes it is rolled inside a freshly made hot piadina, an Italian flatbread.
– Wrap a piece of lardo around a fillet of fish or prawns before cooking – the fat melts over the fish and makes it incredibly moist.
– You’ll find lardo in good Italian delicatessens – look for Lardo di Colonnata or Crema di Lardo which comes in a little jar which you spread on toasted bread instead of butter. It’s made of whipped pork fat and often has rosemary, garlic, pepper and other aromatics and herbs added to it.
– Recently we ate a classic French chicken terrine and the chef had added a slice of creamy lardo on top to moisten it and add more flavour. You could do the same at home – place a slice of lardo on top of chicken breasts or pork chops before you bake them in the oven to stop them drying out.