Lardo….and no, it’s not the name of a mean movie….

My lardo, brought from New York Il Buco....

I present for your humble culinary consideration….lardo. Yep…lardo, and it’s NOT the name of a mean movie. Lardo is pig fat(Tuscany’s answer to fatback)…which has been cured with rosemary and salt and  other spices. I first heard about lardoback  in December, on Tasting Table I think….but it may surprise you to know that lardo has been made as early as Roman times. I knew I had to have some….

sometimes it comes in slabs....

At La Quercia Artisan Cured Meats, they call lardo,  Iowa white spread….theirs is made from proscuitto fat, cured with  sea salt, clove, nutmeg, white and black pepper, rosemary, bay leaf, and coriander. But this stuff is not as easy to find as you would think. (La Quercia now has it back in stock)…

But wait...there's no lardo!!

I ordered a package from the famous Murray’s cheese shop, called Hoggy Heaven right before Christmas, purely because it came with a package of La Quercia lardo(along with proscuittos and mortedella from LaQuercia)….but Murray’s replaced the lardo with pate! When I called, really disappointed, they said, “Oh, sorry we’re out of lardo.” Great.

Then I read about a place called Il Buco Alimentari in nyc….which makes their own lardo….placed a pleading phone call to the lovely Jennifer, begging her to bring some down for Christmas. And she did just that….amazing girl.

Pass the lardo, please...yes I said lardo...

Some people use lardo as a spread, instead of butter on potatoes or bread(think meat butter) or pasta….and it is delish this way.

Eggs in lardo....were lovely...

But you can also cook with it. I made scrambled eggs this weekend cooked in lardo…and it gave a subtle, herbal, pig quality to the eggs that was really quite lovely.

One thing I love about LaQuercia is the way their producers raise their pigs…

Pigs living in their natural enviornment....

The pigs are fed no hormones or animal by-products and have access to outdoors and their natural rooting behaviors…kudoes to the farmers.




2 Responses

  1. Try Boccalone from San Francisco. They have the best lardo outside of Italy. The place was founded by chef Chris Cosentino (from the Food Network). It really is amazing, as is the rest of their cured meats.

  2. Local Woodberry Kitchen served lard on one of the tasty items my son Zach and his lovely Erin ordered…they gobbled it up!!! We had dinner there Dec. 26. Our second outing…they just love the experience!

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