Originally Posted by taxlady
What is "lardo"?
Ciao Taxlady, lardo
is cured pig's fat. Generally fat from the back or the neck is used to prepare lardo
. The fat, with some remaining meat, is treated with a mixture of different herbs and spices, and salt, then left to mature for some months, and eventually sold when it reaches the proper age. Nowadays is usually eaten as an antipasto
, thinly sliced, but it's also used as an ingredient in some recipes.
The two most appreciated and known lardi
here in Italy are Lardo di Colonnata
(from the town of Colonnata, Tuscany) and Lardo di Arnad
(from the village of Arnad, in northern Valle d'Aosta region), but there are many more across the nation.