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  • Lardo - Wikipedia
    Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices [ 1 ] The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata , where lardo has been made since Roman times
  • What is Lardo? - The Spruce Eats
    What is Lardo? 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
  • Lardo, Italian Cured Pork Fat - How to Make Lardo | Hank Shaw
    How to make the Italian cured back fat known as lardo, which is Tuscany's answer to English salt pork, only better
  • How to Make Lardo: The Easiest and Best-Tasting Recipe EVER!
    Lardo is a delicious Italian cured fat that has been a staple in Italian cuisine for centuries It is made by curing and drying back fat mixed with salt and fresh herbs using a salt box method Lardo is aged for at least six months, which draws out the moisture and creates a surface that prevents it from spoiling
  • What Is Lardo And What Does It Taste Like? - Mashed
    Sometimes referred to as nature's porky answer to butter, lardo is also known as "pig butter," "prosciutto bianco," or "salo" (via The Guardian) Italian in origin, lardo is the cured (either salted or smoked with herbs and seasonings) fat from the back of a pig that is usually located just beneath the rind (via La Cucina Italiana)
  • How to Eat Lardo: The Ultimate Guide – Home Kitchen Talk
    While lardo can be added to recipes, it can also be cooked, boiled, fried, and even be used as fat Its butter-like texture is ideal for when melting and can be used instead of fat It’s perfect for cooking potatoes and other starchy vegetables
  • What is Lardo: Definition and Meaning - La Cucina Italiana
    Lardo is the name for the fatty subcutaneous layer of the pig attached to the pork rind, from the back area, which is stored after salting or smoking It is generally used as a flavoring or sliced like other salumi and served raw
  • What’s the Deal with Lardo? - Kitchn
    Lardo is made from the thick layer of fat on the back of a pig (that is to say, fatback!), which is cured with a mixture of salt, herbs, and spices It’s Italian in origin and some of the best is said to come from northern Tuscany where lardo was a primary source of calories during lean times
  • What Is Lardo in Cooking? - Home Kitchen Talk
    Lardo has been used for hundreds of years in Italian cuisine, mainly as an added treat on a charcuterie board As mentioned before, lardo isn’t traditionally cooked into dishes Instead, it’s sliced thin and added to charcuterie boards to be enjoyed alongside various meats, cheeses, and olives
  • What is Lardo? | from - relaxedrecipes. com
    Lardo is a traditional Italian charcuterie made from cured strips of fatback (the pure white fat from the back of the pig) Unlike many cured meats that use both muscle and fat, lardo is almost exclusively fat





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