lardo

Lardo is a type of cured pork fatback, traditionally from Italy’s Lombardy and Tuscany regions. It is made by seasoning slabs of fatback with salt, herbs, and spices, then aging them for several months. The result is a rich, silky, and flavorful fat that melts in your mouth. Often sliced thin and enjoyed as part of antipasti, lardo can be spread on bread or used to add depth to dishes. Its texture and savory profile make it a luxurious delicacy, appreciated for showcasing the quality of the pork and the craftsmanship of curing.