Lardo: From Humble Beginnings To Gourmet Status

Lardo is the Italian version of cured pork fat that is typically used in Italian cuisine. It is made by curing strips of pork fat in a mixture of spices and herbs, and then aging them for several months.

Lardo has a rich, creamy, fatty flavor that pairs well with other bold-flavored ingredients, such as garlic and anchovies. It can be used in a variety of dishes, from pasta sauces to pizza toppings and is typically eaten as a cold cut or used as a condiment.

It was once a staple of the Italian diet and has a long history. Today, it is enjoying a resurgence in popularity due to its flavorful taste and health benefits.

What is Lardo?

Lardo is a type of cured meat that is made from pork fat. It is typically used as a flavoring or topping for various dishes.

Lardo can be either fresh or aged, and the flavor will vary depending on how it is prepared. Fresh lardo is typically milder in flavor, while aged lardo has a more intense flavor.

It is thought to have originated in Italy, and the name comes from the Italian word for bacon, “lardello”. Traditionally it was made by curing strips of pork fat in salt and spices and then hanging it outside to age for several months.

Today, there are many different ways to prepare lardo, and it is used in both cooked and raw dishes. Because it is dry cured it is usually sliced thinly (like prosciutto) and added to a cheese or charcuterie or antipasti platter. It is also used as a garnish or a finishing element to added depth of flavor and add a fatty richness to other dishes.

 

What Does Lardo Taste Like?

Lardo has a sweet and subtle pork flavor. Its texture is often described as buttery.

It is best to eat it in small slices so the fat can melt on your tongue as you enjoy the rich umami flavors.

Glossary: Italian Food All the terms you need to know!

How to Make Lardo

Here’s how to make your own lardo:

1. Start with a pork belly. Cut it into 1-inch thick slices, and then Cure the pork belly with salt, sugar, and spices for 2 weeks.

2. After 2 weeks, rinse the cure off of the pork belly and dry it well.

3. Next, smoke the pork belly over hickory wood chips for 3 hours.

4. Finally, age the smoked pork belly in a cool, dark place for 6 months to 1 year.

Enjoy your delicious homemade lardo!

Video: How to make LARDO at Home without pink salt

This video is a great illustration of how easy it is to make your own Lardo at home.

How to Use Lardo in Your Cooking

Lardo can be used in a variety of ways, including being sliced thin and served as-is on bread or crackers, or diced and used as a flavoring agent in cooked dishes. It is also common to see lardo being used as an ingredient in charcuterie boards or as a topping on pizzas. It is important to note that it is rarely used as a main ingredient by itself.

Because of its intense fatty and salty flavors, it is best in small amounts and when it is combined with other meats or cheeses as part of an antipasti or charcuterie platter. It also makes for a great finishing touch and some will even grate a bit of it over a protein like a piece of fish.

A popular method of using it is to render it. When it is cut into thin slices and placed alongside a steak for example, it will render into a liquid that is like butter and infuse it with flavor. Similarly you can use it to cook potatoes or other starchy vegetables.

Because it is 60% monounsaturated fat, it can be used like butter and spread over toast or pastries. Because it is commonly seasoned with rosemary or other spices like thyme, minced garlic, salt, black pepper, oregano, coriander or star anise, it has a savory and umami flavor that will add a depth of flavor beyond butter when added to these side or main courses.

Conclusion

In conclusion, lardo is a delicious, salty treat that can be enjoyed in many different ways. Whether it’s thinly sliced and served on toast, or melted and used as a pizza topping, lardo is sure to please.

So next time you’re in the mood for something salty and satisfying, give lardo a try.