Product information
Lardo is a very rich cut, it is best enjoyed sliced very thinly on top of warm toasted bread. In alternative, try cutting a few small dices and add them to a few leafy vegetables, then and sauté in a frying pan for a few minutes on high heat.
Pork back fat, salt, pepper, spices, dextrose.
Keep it in the fridge.
“Lardo” – cured pork fatback bacon
Our Lardo is obtained from the back of porks born and bred naturally, happy, healthy and tasty. It is a piece rich of fat, delicate and flavourful.
The meat is very generously seasoned to make sure the heavy fat content does not get overwhelming. It remains in brine for about 9 days and is massaged daily. After brining, the meat is seasoned with salt, pepper, and herbs then left to dry for about 8 days and cured for another 60 days.
6.45 €
Product information
Lardo is a very rich cut, it is best enjoyed sliced very thinly on top of warm toasted bread. In alternative, try cutting a few small dices and add them to a few leafy vegetables, then and sauté in a frying pan for a few minutes on high heat.
Pork back fat, salt, pepper, spices, dextrose.
Keep it in the fridge.
