Lardo is the slab of fat from the top of the back and, when cured, has an incredible, silky texture. Eugenio Caprini cures lardo and then pounds it up with rosemary, thyme, garlic and scanello di maiale, little pieces of cured pork so that it becomes a spreadable, porky treat. This lardo battuto (literally beaten lard) has an amazing creaminess and depth of flavour; a spoonful can be used for roasting potatoes, or to enrich soups and sauces. Pretty much anywhere where some extra fat and flavour wouldn't go amiss but simply spread on hot toast must get top marks.
Made in The Veneto. This Lardo will arrive vacuum packed and should be kept in the fridge. Use within 4 weeks of opening
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