📝 About This Recipe
Originating from the marble-quarrying village of Colonnata in Tuscany, this ancient delicacy is the ultimate expression of patience and tradition. Thick slabs of premium pork back fat are cured in white Carrara marble basins, absorbing the subtle minerals of the stone and a complex bouquet of aromatic herbs. The result is a translucent, melt-in-your-mouth texture with a flavor profile that is creamy, savory, and delicately spiced.
🥗 Ingredients
The Pork
- 2 kg Pork back fat (Lardo) (at least 4-5cm thick, with skin/rind attached)
The Curing Bed
- 1.5 kg Coarse sea salt (natural, non-iodized)
- 6 pieces Garlic cloves (peeled and halved)
The Spice Rub
- 50 g Black peppercorns (freshly cracked)
- 4 sprigs Fresh rosemary (leaves only, finely chopped)
- 2 pieces Cinnamon sticks (crushed into small shards)
- 10 pieces Whole cloves (crushed)
- 2 pieces Star anise (ground)
- 1 tablespoon Coriander seeds (toasted and cracked)
- 1/2 teaspoon Nutmeg (freshly grated)
- 6 pieces Dried bay leaves (crumbled)
- 10 pieces Fresh sage leaves (finely chopped)
👨🍳 Instructions
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1
Select a heavy, non-reactive container. Traditionally, a marble basin (conca) is used, but a heavy stoneware or glass container with a tight lid will suffice for home curing.
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2
Thoroughly wash the pork back fat in cold water and pat it completely dry with paper towels. Ensure the rind is clean and free of any stray hairs.
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3
Rub the interior of your curing container vigorously with the halved garlic cloves, leaving the juices and small bits behind to season the vessel.
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4
In a large bowl, combine the coarse sea salt, cracked black pepper, chopped rosemary, sage, crumbled bay leaves, and all the ground or crushed spices. Mix thoroughly until the salt is aromatic and colorful.
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5
Create a 'bed' for the pork by pouring about 2cm of the salt and spice mixture into the bottom of the container, pressing it down firmly.
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6
Take the slabs of pork fat and rub them on all sides (except the rind) with a handful of the salt-spice mixture, ensuring every crevice is covered.
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7
Place the first slab of fat into the container, rind-side down, on top of the salt bed.
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8
Cover the top of the fat slab with another generous layer of the salt-spice mixture. If you have multiple slabs, stack them rind-side down, ensuring a thick layer of salt between each piece.
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9
Pour the remaining salt over the top until the pork is completely submerged and no white fat is visible. The salt acts as the preservative and the flavor conduit.
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10
Seal the container with a heavy lid. If the lid isn't airtight, wrap the top with parchment paper and then plastic wrap before securing the lid.
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11
Place the container in a cool, dark, and damp place—ideally a cellar or a dedicated curing fridge set to 10-12°C (50-54°F). Leave it undisturbed for exactly 6 months.
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12
After 6 months, open the container. The lardo should be firm, translucent, and fragrant. Remove a slab, scrape off the excess salt, and slice paper-thin to serve.
💡 Chef's Tips
Always use the highest quality pork fat from heritage breeds; the fat should be firm and white, not soft or yellow. Ensure your curing environment stays consistent in temperature; fluctuations can affect the texture of the fat. When serving, never use a serrated knife; a very sharp, long straight blade is essential for achieving those characteristic translucent ribbons. If the lardo feels too salty after curing, you can lightly rinse the piece you intend to eat under cold water and pat dry before slicing. Store the remaining lardo in the salt bed or wrapped tightly in wax paper in the refrigerator to maintain its moisture.
🍽️ Serving Suggestions
Serve paper-thin slices over toasted sourdough bread that is still warm enough to slightly melt the fat. Pair with a drizzle of chestnut honey and a few toasted walnuts for a classic Tuscan contrast. Top warm grilled polenta squares with a slice of lardo and a sprig of fresh rosemary. Accompany with a crisp, acidic white wine like Vernaccia di San Gimignano to cut through the richness. Wrap a thin slice around a fresh fig or a sweet pear wedge for an elegant appetizer.