Lardo

Lardo

By
From
Nuovo Mondo
Makes
2
Photographer
Alan Benson

Lardo is pork belly fat cured with salt. Melted over bread or polenta it is exceptionally moreish. These days, good-quality lardo is served sliced, much the same as prosciutto, to have with warm bread. In small quantities, it is delicious. Lardo is great for melting in a non-stick pan and frying with a couple of eggs.

Ingredients

Quantity Ingredient
2kg pork back fat
2 tbsp freshly ground black pepper
4kg coarse salt
10 bay leaves

Method

  1. Place the pork back fat on a clean work surface and season with pepper.
  2. Place half of the salt on a large baking tray. Arrange the bay leaves over the salt and place the pork fat on top. Cover with the remaining salt and refrigerate for about 2 weeks.
  3. Remove and pat the cure off with a tea towel.
  4. The lardo can then be hung to dry at room temperature for up to 2 months as is the tradition, but I tend to use it as is.
  5. The lardo keeps well if kept covered in the refrigerator. I usually serve it draped over a scallop or an egg or use it as an aromatic base for a stock or sauce. Chopped up finely with rosemary and sage, lardo can also be used to braise ducks or chickens, as a sofrito. It is also useful to ‘lard’ meats – as the word suggests – particularly game or to line the sides of a terrine.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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