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- Lardo - Wikipedia
Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices [ 1 ] The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata , where lardo has been made since Roman times
- Lardo
Rocking an ancient charcuterie moniker that truly serves as a harbinger of things to come, Lardo is a sandwich shop that worships at the altar of bovine swine
- What is Lardo? - The Spruce Eats
What is Lardo? Lardo is thick, unctuous, and silky in texture, qualities that become more pronounced when enhanced with rosemary, garlic, sage, oregano, coriander, anise and cinnamon Traditionally, lardo was cured in boxes made from Carrara marble, the valuable local stone quarried in Colonnata
- Lardo, Italian Cured Pork Fat - How to Make Lardo | Hank Shaw
How to make the Italian cured back fat known as lardo, which is Tuscany's answer to English salt pork, only better
- How to Make Lardo: The Easiest and Best-Tasting Recipe EVER!
Lardo is a delicious Italian cured fat that has been a staple in Italian cuisine for centuries It is made by curing and drying back fat mixed with salt and fresh herbs using a salt box method Lardo is aged for at least six months, which draws out the moisture and creates a surface that prevents it from spoiling
- How to Make Lardo - Bacon Is Magic
Lardo is cured pork back fat and so delicious Learn how to make lardo with this easy recipe and impress all your italian friends
- What Is Lardo And What Does It Taste Like? - Mashed
Sometimes referred to as nature's porky answer to butter, lardo is also known as "pig butter," "prosciutto bianco," or "salo" (via The Guardian) Italian in origin, lardo is the cured (either salted or smoked with herbs and seasonings) fat from the back of a pig that is usually located just beneath the rind (via La Cucina Italiana)
- What’s the Deal with Lardo? - Kitchn
Lardo is made from the thick layer of fat on the back of a pig (that is to say, fatback!), which is cured with a mixture of salt, herbs, and spices It’s Italian in origin and some of the best is said to come from northern Tuscany where lardo was a primary source of calories during lean times
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