What is Lardo?

Lardo is a unique pork product made in Italy. It is made from a thick layer of fat directly below the skin of the pig; The fat is carefully removed and cured by salt and spices to be stored for a longer period of time. At one point, Lardo in Italy was considered a poor man's food and it was very despised. This view has changed since then and Lardo is now considered a delicacy of many Italians. Salumi should not be confused with salami , a specific type of sausage. Most Salumi is made of pork, although other meat is used and illustrates the live tradition of cured meat made with techniques that have been centuries old. Some types of Salumi are protected by government decrees to ensure that they are created in a traditional way. The first stage when curing Lardo is cutting several small holes into fat, friction and mixing of salt and spices into the holes. The meat is kept at a stable temperature while healing, and can also be smoked to create Lardone. Once the meat is curedO, can be packed for sale; Most people keep their Lardo under cooling to minimize the risk of beaching.

Classically, Lardo is offered as part of antipasto. In some parts of Italy, thin shavings Lardo are served simple as an appetizer, while in other areas Lardo can spread to bread or mix into salads. It can also be used in main courses; For example, it can be thrown pasta or used in stuffing. Some people use Lardo as a substitute for meat like PANKETTA and BACON, which leads some chefs to call Lardo a "Italian bacon".

Although one can imagine that the fat will be Greasy and difficult, this is not the case of a lard. This Salumi has a very mild, creamy taste, and although rich, it is not greasy. The gentle taste can be easily changed using spice accessories and some areas of Italy have become rightly famous for their laardo. Lardo di Colonnata of TuscansKa is probably one of the most famous types of Lardo.