Golossary: Lardo

Not to be confused with lard, lardo is cured pork fat, usually from the back of the pig — and yes it tastes much better than it sounds. It’s rich unctuous flavor is tempered by salt and spice. The most famous version is Lardo di Colonnata, made in Cararra, the town famous for marble, which is seasoned with salt, pepper, rosemary, garlic, nutmeg, cloves, star anise, sage, bay and other spices, then cured from six months to as long as two years in marble troughs. Most often it is sliced thin and served with bread,but it can also be  chopped into a spread


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