📝 About This Recipe
Originating from the marble quarries of Colonnata, Lardo is the ultimate expression of patience and pork fat. This cured delicacy transforms thick back fat into a translucent, melt-on-the-tongue treasure infused with aromatic herbs and peppercorns. It is a masterclass in preservation, resulting in a buttery texture and a complex, savory profile that elevates any charcuterie board.
🥗 Ingredients
The Pork
- 5 lbs Pork Back Fat (Fatback) (at least 2 inches thick, skin-on, high-quality heritage breed preferred)
The Cure Base
- 4 lbs Coarse Sea Salt (non-iodized, high quality)
- 1/2 cup Black Peppercorns (coarsely cracked)
Aromatics and Spices
- 4 ounces Fresh Rosemary (needles stripped and roughly chopped)
- 10-12 pieces Garlic Cloves (peeled and smashed into a paste)
- 8-10 pieces Dried Bay Leaves (crumbled)
- 2 tablespoons Juniper Berries (lightly crushed)
- 1 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Cinnamon (ground)
- 4-5 pieces Cloves (ground)
👨🍳 Instructions
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1
Begin by cleaning the pork back fat. Use a sharp knife to trim any remaining bits of meat from the fat side, ensuring the surface is pure white. Keep the skin (rind) intact on the bottom.
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2
Rinse the fat under cold water and pat it extremely dry with paper towels. Moisture is the enemy of a good cure.
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3
In a large mixing bowl, combine the coarse sea salt, cracked peppercorns, rosemary, bay leaves, juniper berries, nutmeg, cinnamon, and cloves. Mix thoroughly until the salt is fragrant.
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4
Take the smashed garlic cloves and rub them vigorously all over the pork fat, ensuring the oils from the garlic penetrate the surface.
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5
Select a non-reactive container (glass, ceramic, or a traditional marble box if available) that fits the fat snugly. Spread a 1-inch thick layer of the salt and spice mixture at the bottom.
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6
Place the pork fat into the container, skin-side down, on top of the salt bed.
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7
Pack the remaining salt mixture over and around the sides of the fat. The pork must be completely submerged in the salt, with no part exposed to air.
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8
Place a weighted lid or a board with a heavy weight (like a clean brick or stone) on top of the salt-covered fat to compress it.
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9
Store the container in a cool, dark, and dry place (like a cellar or a dedicated curing fridge) at a temperature between 50°F and 55°F (10°C-13°C).
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10
Let the Lardo cure for a minimum of 6 months. Do not disturb it during the first 3 months; after that, you can check to ensure the salt remains dry.
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11
After 6 months, remove the Lardo from the salt. It should feel firm and look translucent, almost like white marble.
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12
To serve, scrape off the excess salt and spices from a small section. Slice the Lardo into paper-thin, see-through shavings using a very sharp knife or a mandoline.
💡 Chef's Tips
Source the highest quality pork fat possible, ideally from pasture-raised pigs, as the fat carries all the flavor. Ensure your equipment and hands are impeccably clean to prevent the growth of bad bacteria. If you don't have a cellar, the bottom drawer of a refrigerator works, but the texture is best when cured at slightly higher cellar temperatures. Never wash the Lardo after curing; simply brush off the salt to preserve the concentrated flavor. If the salt becomes excessively wet during the first month, drain the liquid and add more dry salt mixture.
🍽️ Serving Suggestions
Serve paper-thin slices over warm, toasted sourdough bread so the fat just begins to melt. Pair with a glass of dry, sparkling wine like Franciacorta or Prosecco to cut through the richness. Drape over grilled asparagus or warm roasted potatoes for a decadent vegetable side. Enjoy alongside honey-drizzled walnuts and dried figs for a classic Italian antipasto. Top a hot pizza bianca with fresh slices immediately after it comes out of the oven.