Finished Lardo

comments 2
Curing / Meats

The lardo I put under a cure six months ago came out of it’s dark, salty chamber.

All I can say is that this might be one of the best food preparations I have ever done, and I did not really do anything. The pig fat was exceptional to begin with – all I did was throw some salt and spices on it and shove it in the fridge.

The fat is indescribably luscious. Deep, clean, salty, beautifully balanced. The hints of grey sea salt that stuck to the outside gives some nice crunch to the experience. And you can really taste the spices which permeated the entire slab.

What to do with a mountain of fat? Everything! Substitute it for olive oil while saut̩ing greens, slice it thin and drape over warm bread, make a whipped spuma Рor sneak thin slices from the fridge and just let it melt in your mouth.


  1. I never heard of doing that! It sounds wonderful, but I don’t think I could put it on bread! It would be great to saute with escarole and garlic! – YUM

  2. I am about to make this!! I had a question about the finished product. Do you wipe off all the salt and cure once complete? If so, how so?

    Excited to get this going. Thanks for the great post.

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