Cropping up more and more in recipes and high-end restaurants, lardo, known in Italy as white prosciutto, is made from the thick layer of fat on the back of the pig. This is why the selection of the pig is so important. For our lardo, the pig needs to be the right age and be allowed to grow fat. Lardo is seasoned with salt, herbs and spices, including fresh rosemary. It is then aged for up to six months. Lardo can be sliced thick or thin – most often it is sliced wafer-thin.
Perfectly Paired With:
Lardo is beautiful on toasted bruschetta, where it practically melts into the bread. Champagne or Prosecco go well with Lardo.