Lardo
Our lardo is thick, unctuous, and silky in texture.
We cure it together with rosemary, garlic, bay, oregano, salt and black pepper to add to the complexity of flavour.
Lardo is one of the most versatile ingredients: in Italy it’s often thinly sliced and served with roasted almonds and olives. Or slowly render it down and add it to potatoes / root vegetables, to take them to a whole new level - lardo-roasted celeriac is a particular favourite! Lardo can even cubed and cut into pastry dough.
Sold by weight: 120g
Our lardo is thick, unctuous, and silky in texture.
We cure it together with rosemary, garlic, bay, oregano, salt and black pepper to add to the complexity of flavour.
Lardo is one of the most versatile ingredients: in Italy it’s often thinly sliced and served with roasted almonds and olives. Or slowly render it down and add it to potatoes / root vegetables, to take them to a whole new level - lardo-roasted celeriac is a particular favourite! Lardo can even cubed and cut into pastry dough.
Sold by weight: 120g
Our lardo is thick, unctuous, and silky in texture.
We cure it together with rosemary, garlic, bay, oregano, salt and black pepper to add to the complexity of flavour.
Lardo is one of the most versatile ingredients: in Italy it’s often thinly sliced and served with roasted almonds and olives. Or slowly render it down and add it to potatoes / root vegetables, to take them to a whole new level - lardo-roasted celeriac is a particular favourite! Lardo can even cubed and cut into pastry dough.
Sold by weight: 120g