Description
During the maturation, the flavor of lardo becomes rich and complex, and its texture is silky and melting, and thanks to its NITRITE-FREE nature, it is suitable for frying, and this was even an important aspect of its development.
Characteristics of lardo:
Raw material: Pork back bacon.
Flavoring: Salt, black and white pepper, garlic, bay leaf.
Maturation: Matured in a dry marinade and under vacuum. The maturation time is 40 days, so the bacon skin remains soft.
Texture: Sliced thinly, it almost melts on the tongue, creamy and soft, with a slight smoky aroma.
Uses of lardo:
Antipasto (cold plate): Served thinly sliced on its own, with toast, fresh bread, mozzarella cheese or fruits (e.g. figs, melon).
Condiment: Melted for sautéing vegetables, frying meats or as a base for pasta sauces.
For Cooking/Baking: Thinly sliced for roasts to keep them juicy, but can also be cooked on its own in a pan or on the grill or over a campfire.