Cured meat · cured
Lardo
Also called cured pork fat, lardo di Colonnata
Italian pork back fat cured with salt, herbs and spices; melts on the tongue. Sliced translucent over warm bread or wrapped around lean meat and seafood.
What can replace it
- T2 · GoodGuanciale
Has some meat and is firmer; slice very thinly.
- T2 · GoodPancetta
Meatier and less silky pure fat.
- T3 · In a pinchLard
Rendered and soft; only for cooking, not for slicing or draping.
- T3 · In a pinchPork back fat
Uncured; salt it with herbs, and it lacks the aged flavour.
Cook with Lardo
No recipes use it yet.