Authentic Italian Lardo Recipe

Ingredients

  • 1 piece of pork back fat (roughly 2-3 pounds)
  • 80 grams of sea salt
  • 30 grams of white sugar
  • 5 grams of curing salt (pink salt)
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of fennel seeds
  • 2 sprigs of fresh rosemary
  • 4 cloves of garlic
  • 1/2 cup of white wine

Steps and instructions

  1. Start by cleaning the pork back fat, ensuring it's free of any meat or sinew.
  2. In a small bowl, mix together the sea salt, white sugar, and curing salt.
  3. Using a spice grinder or mortar and pestle, grind the black peppercorns and fennel seeds until coarsely ground.
  4. Peel and finely chop the garlic cloves, then combine with the spice mixture.
  5. Add the freshly picked rosemary leaves to the spice and garlic mixture, combining well.
  6. Now, rub the salt and spice mixture all over the pork back fat, ensuring it's well coated.
  7. Place the coated pork fat in a non-reactive dish or vacuum seal bag and pour over the white wine.
  8. Seal the bag or cover the dish and refrigerate. Allow the fat to cure for at least 2 weeks, turning the fat every few days to ensure even curing.
  9. Once the curing process is completed, rinse the fat thoroughly under cold running water to remove any excess salt or spices. Pat dry with a clean towel.
  10. At this point, the lardo is ready to be used. It can be sliced thinly and served on warm toast, or used to add flavor in cooking.

Tools for making

Recipe variations

  • Use a different type of fat, such as beef suet or duck fat, instead of pork back fat.
  • Add additional spices or herbs to the curing mixture, such as thyme, sage, or crushed red pepper flakes, to customize the flavor.
  • Experiment with different types of wine or alcohol for the curing process, such as red wine, brandy, or bourbon, to add unique flavors.
  • Try different coatings for the lardo, such as crushed pistachios, dried herbs, or grated Parmesan cheese.
  • For a vegetarian or vegan alternative, substitute the pork back fat with coconut oil or olive oil, and adjust the curing time accordingly.
  • Instead of curing the lardo for a longer period, you can try a quick-cured version by increasing the amount of curing salt and reducing the curing time to a few days.
  • Incorporate different flavors by adding citrus zest, like lemon or orange, to the curing mixture.
  • For a spicy twist, include dried chili flakes or ground cayenne pepper in the curing mixture.
  • Experiment with different cuts of meat, such as beef or lamb fat, to create unique variations of lardo.
  • Add a touch of sweetness by including a small amount of honey or maple syrup in the curing mixture.

Recipe overview

Lardo is a type of Italian charcuterie that is made from cured strips of fatback. Soft, decadent, and with a mellow, complex flavor that's unlike anything else, it's a remarkable treat that's surprisingly simple to prepare at home with some patience. This recipe will guide you through the process of curing your own lardo, using a mixture of salt, sugar, and an array of aromatic herbs and spices. Over at least two weeks, these ingredients will work their magic, transforming the pork fat into a savory delicacy that you can enjoy on its own or in cooking. Expect an intriguing culinary adventure and a taste of authentic Italian cuisine with this lardo recipe.

Common questions

  1. How long does it take to cure the pork back fat? The pork back fat should be cured for at least 2 weeks.
  2. Can I use other types of pork fat? Yes, you can use other types of pork fat like belly fat or leaf fat, but the texture and flavor may vary slightly.
  3. Can I use a different type of alcohol instead of white wine? Yes, you can experiment with different types of alcohol like red wine or dry vermouth for variations in flavor.
  4. Can I use table salt instead of sea salt? It's recommended to use sea salt as it provides better flavor and texture, but you can use table salt if needed.
  5. Can I store the lardo for a longer period? Yes, the lardo can be stored in the refrigerator for up to several months if properly wrapped and stored in an airtight container.
  6. Can I freeze the lardo? Yes, you can freeze the lardo for long-term storage. Wrap it tightly in plastic wrap or place it in a freezer-safe container before freezing.
  7. Can I use pre-ground spices instead of grinding them myself? While freshly ground spices provide better flavor, you can use pre-ground spices if that's more convenient for you.
  8. Can I adjust the seasoning to my taste? Absolutely! Feel free to adjust the seasoning to your personal preference by adding more or less salt, sugar, or spices.

Serving dishes and utensils

  • Knife - A sharp knife is essential for slicing the lardo into thin, delicate pieces.
  • Cutting Board - A sturdy cutting board provides a stable surface for slicing and preparing the lardo.
  • Toast or Crackers - Serve the lardo on warm toast or crispy crackers to add texture and enhance the flavor.
  • Cheese Plane - A cheese plane can be used to shave thin slices of lardo for an elegant presentation.
  • Small Serving Plates - Use small plates to serve individual portions of lardo, allowing guests to enjoy it at their own pace.
  • Herb Sprigs - Garnish the lardo with fresh herb sprigs like rosemary or thyme to add a touch of freshness to the dish.
  • Wine Glasses - Pair the lardo with a glass of white wine or your preferred beverage to complement its rich flavors.

Origin stories

Lardo is an Italian charcuterie product that has been cherished for centuries. Its origins can be traced back to the Roman times, when it was used as a valuable source of calories for laborers and soldiers. The most famous lardo, Lardo di Colonnata, is produced in the small town of Colonnata in Tuscany, known for its marble quarries. The lardo is cured in basins made of Carrara marble, a unique local touch. Traditional producers believe that the marble imparts a special flavor to the lardo. The curing process involves a mixture of salt, pepper, rosemary, and other spices, along with a period of aging in the cool mountain air. The result is a rich, creamy delicacy that's often enjoyed thinly sliced on warm toast or used in cooking to add depth of flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.