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Bellota fat, spices and endless possibilities
Lardo turns the usual idea of meat and fat upside down: here, the fat is the main ingredient. Iberian bellota pork fat is salted and seasoned with pepper, rosemary and star anise, developing an almost creamy texture when sliced very thinly. Serve it as charcuterie – or let it slowly melt into a warm dish.
Iberian bellota pork fat, salt, black pepper, red pepper, rosemary, star anise, preservatives (E250, E252), dextrose.
Lardo is not about hiding the fat. Quite the opposite. The clean white cut is the identity of the product, and Iberian bellota pork gives a much more interesting starting point than ordinary pork fat.
Black and red pepper, rosemary and star anise form the seasoned outer layer. Inside, the fat remains pale and milder, creating a contrast between the aromatic surface and the soft centre.
Cut very thinly and served at room temperature, lardo quickly begins to soften. Place it over warm bread, potatoes, vegetables or meat and the heat allows the fat to melt slowly and carry the seasoning into the food.
For a professional kitchen, the versatility may be the most interesting part. A small amount can bring richness and aromatic spice to lean ingredients, fillings, sauces or hot snacks. Lardo therefore works both as a serving in its own right and as an ingredient.