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.


Related Recipes and Features

How to cook a T-bone steak T-bone is one of the tastiest cuts of beef and one of the easiest to cook. Buy it in one large piece, cook it over blistering heat, rest and serve on ...
4 Great Recipes using Penne Pasta Penne is a tube-shaped pasta with ridges that help to pick up a sauce – it comes in different sizes. + Recipes for Penne with Tomato and Basil, Penne ...
Basil and Walnut Pesto Pesto is one of the most fragrant sauces you can make. Store it in a sealed jar - covered with olive oil - in the fridge and it will last for up to 4 ...
Mozzarella di Bufula Campana You will recognise authentic Mozzarella di Bufula Campana (or buffalo mozzarella) or its richer cousin, Burrata Mozzarella, because the package carrie...
Recipes from an Italian Butcher: Mascarpone-stuffed Chicken Called Petti Farciti al Mascarpone in the original Italian, this dish is from Recipes from an Italian Butcher, the new book from The Silver Spoon Kitc...
Poor Man’s Porchetta Poor Man's Porchetta is made by roasting a whole piece of streaky bacon with rosemary and lemon and slicing it as a cold cut – it makes a great sandwi...

Comments are closed.


Follow this blog

Get a weekly email of all new posts.

Email address