Herb-Cured Lardo

If lust became a cured meat, it would probably be a slab of aged lardo: white in colour, firm in texture (until you bite into it, then it melts), lightly savoury in flavour and scented with fennel, bay leaf and rosemary, obtained after a careful selection of the finest lardo from the pig’s back. It may show thin pinkish or reddish streaks of lean meat. A product of very ancient tradition, still made today without chemicals, preservatives or colourings, only by curing under salt and seasoning with selected aromatic herbs, to offer you a bite of our farm.

In the kitchen it lends itself to the most varied preparations, from being laid on warm bread, crisp puff pastry, schiacciata or pizza, to being wrapped around breadsticks for quick aperitifs, to wrapping fillets (grilled or pan-fried), king prawns and roasts, helping to keep the meat soft and juicy in your main courses, but also chopped (strictly by hand with a knife) to add to soups and polenta or to season pasta.