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.
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.