crostini con lardo seasoned cured pork fat typical tuscan food

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

.

Advertisements

One thought on “Golossary: Lardo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s