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Very delicate in texture but rich in flavor. Perfect addition to a salumi platter, lardo can be enjoyed sliced over toasted bread with honey and cheese, melted over roasted potatoes or pizza, or wrapped around chicken or meat. This lardo will add a savory flavor to any dish. 1.6 lb Approx. - Weight may vary +/- 0.5lb - Imported from Spain.

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Step 1: Prepare the Pork Fat. To make lardo, you will need a piece of pork fatback, which is the layer of fat that runs along the back of the pig. The fat should be fresh and free of any meat or blood. You can ask your local butcher for a piece of pork fatback or buy it online.

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The mixture of salty and sweet spices makes lardo an ingredient that can go almost anywhere. If your lardo is too salty, place it in a saucepan and fill it up with cold water. Turn on your stove and leave the lardo there until the water boils. You can cook it for about 10 to 15 minutes.

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Lardo di Colonnata price and sale online, shipping in 24/48 hours. The lard of Colonnata igp is produced in the Tuscany region precisely has originated on the Apuane Alps. The lard of Colonnata is a unique lard with a sweet taste and has a white color with pink hues. The lard of Colonnata is spiced with different herbs such as: pepper, cinnamon.

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Others cure it, let it hang to dry, and then serve it. Because lardo is 100% fat, it won't lose much moisture when hung, and many people don't find it necessary to hang to dry. Fat, spices, and time. That's all it takes. Alma Gourmet Lardo Iberico 1.6lb Approx. Lardo Iberico de Bellota is a type of salumi produced by curing strips of fatback.

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Lardo Terra di Siena. 3-4 lb aprox. $129.00. Quantity. Add to cart. Free 2-5 days shipping over $99 Only high quality, gourmet Italian ingredients. PRODUCT OF USA (Made by Italians) Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices. As they say in the culinary world, fat is flavor!

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Italian Lardo d'Arnard. Item #157014. HK$35.0 / unit (around 0.1kg) 0.1kg stand for the average weight of the piece. We will invoice @ $35 / 100g based on actual weight. Availability: Out of Stock. x unit. Italian Lardo, or Lardo d'Arnad, is the epitome of high-end Italian cured meats that can either be rendered for cooking, or served as an.

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3.3lb (1.5kg) - $62.95. Ferrarini Mortadella with Pistachios $129.00. 12lb (5.5kg) - $129.00. Dehesa Lardo Iberico 1.2 lb. This 100% acorn-fed pork back fat is cured for 30 days with herbs, and is produced from pure bred Ibérico Spanish Pigs. It will add a new dimension to any dish!

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Lardo is thick, unctuous, and silky in texture, qualities that become more pronounced when enhanced with rosemary, garlic, sage, oregano, coriander, anise and cinnamon. Traditionally, lardo was cured in boxes made from Carrara marble, the valuable local stone quarried in Colonnata. The marble would be rubbed with garlic before layering the.

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While there are many places where you can find lard in grocery stores, we've found it most often found in the meat section. The meat counter is a sure-fire spot to find lards in different brands and packaging. The bakery section is another go-to spot in most grocery stores since it is a delicious ingredient that can make our bread taste much.

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1. General Grocery Store. Most grocery stores have a small selection of lard products. Although there is not a huge variety, there are still some to choose from. Since lard is pork fat, this is typically placed in a refrigerated area because it can go bad when left at room temperature.

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Heat sauté pan over medium heat. Add prawn butter to melt. Begin grilling bread slices to make bruschetta. Season prawns generously with kosher salt and lightly with black pepper. Add prawns to melted prawn butter. Add garlic and stir to distribute evenly in the butter. Cook prawns gently on one side for 1 minute.

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Delicious Tuscan cured lardo seasoned with aromatic herbs and spices and aged for a minimum of 60 days. Italian lardo is most unlike typical lard in the UK, which to most people is a fat used for frying or shortening. Lardo in Italy, in particular Tuscany, is a true delicacy and one of the most delightful and refined of all Italian cured meats. It is traditionally enjoyed sliced very thinly on.