Lardo is a type of cured pork fat that originates from Italy, specifically from the region of Tuscany. It’s made by curing strips of pork fatback with salt, herbs, and spices, then allowing it to age for several months. During this process, the fat becomes infused with the flavors of the seasoning, resulting in a rich, savory delicacy.
What makes lardo special is its delicate flavor and melt-in-your-mouth texture. When sliced thinly and served at room temperature, it has a creamy consistency and a luxurious taste. It’s often enjoyed spread on toasted bread or served alongside other cured meats and cheeses as part of an antipasto platter.
Lardo has been a traditional food in Tuscany for centuries, with recipes and techniques passed down through generations. It’s particularly associated with the city of Colonnata, where it has been produced since Roman times. The unique microclimate and local marble caves in Colonnata are believed to contribute to the special flavor of the lardo produced there.
While lardo may not be for everyone due to its high fat content, it’s highly prized among food enthusiasts for its unique taste and culinary versatility.
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