Five ways to enjoy lard without regrets.

Lardo can be seen as a product that “damages” our will to stay in shape. In short, the very name can be misleading: you should not think that lardo is only a product that makes you gain weight. On the contrary! It should be viewed as a source of energy instead of many supplements. Logically, it is a product that should not be abused, especially by those who do not engage in physical activity.

Lardo is a product rich in monounsaturated and polyunsaturated fatty acids. Furthermore, we must see it as a food from other times, when human labor was much more physical and substantial. However, it is good and, indeed, for some, it is quite delightful and offers kinesthetic aromatic sensations such as creaminess, solubility, envelopingness, softness, and roundness that few other foods can provide. Moreover, it carries with it the charm of food from other times that is now no longer easily found. It possesses a hedonistic value that is unmatched, except in other cured meats from Italian nose-to-tail tradition. Chefs are using it in multiple preparations and deconstructions: eating lardo has become a true gourmet privilege.

But let’s see how we could enjoy this extraordinary product, born from human ingenuity to serve as a real energy reserve to withstand winter cold and the demands of work.

Nature

Lardo maintains all its magic when placed on a nice cutting board and sliced naturally with a knife that has a high, well-sharpened blade. The slices should be thin and never large. Always wait for the cured meat to reach a room temperature: ideally about 20°C. The slice of lardo should then be placed between the tongue and palate, allowing it to melt slowly while savoring the pleasantness of the penetrating aromas and its great creaminess. In some cases, the pleasure reached is such that one can close their eyes and better enjoy that sensation.

Lardo on a toasted slice of bread

It depends on your origin and which baking tradition you belong to. Whatever type of bread it is, still, tasting lardo on a nice slice of warm bread is one of the most exciting gourmet experiences. The heat is good for lardo and the bread becomes the ideal substrate to appreciate it. For an Lardo di Arnad, it is better to use a homemade bread, even a dark one rich in cereals. For Lardo di Colonnata, on the other hand, more savory and intense in its flavor profile, the classic homemade Tuscan bread is better, made with little salt, or bread with a thick crust like Altamura. All the bread from central-southern Italy made with types 1 or 2 wheat flour, stone-ground, or with potatoes, chickpea flour, Senatore Cappelli wheat, with flaxseeds or pumpkin seeds is excellent. If you want to enhance the pleasure, rub a fresh datterino tomato, or even better, a Pomodorino del Piennolo del Vesuvio DOP that has been sun-dried on the surface of the warm bread and then place the lardo on top.

Finely chopped lardo, tigella and fried gnocco

You don't need to be from Emilia to enjoy this simply extraordinary dish. The finely chopped lardo is obtained by finely mincing the lardo with a knife with a clove of garlic, sprigs of rosemary, black pepper, and grated Parmigiano Reggiano. You should mix very well and at room temperature to create a cream that is easy to spread. The result will be incredible!

Radicchio tardivo and lardo

Another very popular recipe linked to the Treviso Veneto tradition is the cooking of “spadone” or tardivo trevigiano radicchio wrapped in thin slices of lardo. This can be done very easily and then heated in the oven at 180°C for about 10 minutes. A delight for the palate and a complete dish without excess energy.

Lardo paired with the sea: you can!

But can lardo be paired with seafood? Sure! Logically, it should be done sparingly, especially with products that are particularly sweet and savory. For instance, prawns or scampi are ideal for creating a gourmet dish rich in fascinating flavors. Once the prawns are shelled, leaving the tail, thin slices of lardo are cut and wrapped around the meaty part. Then they are placed in the oven at about 180°C for about ten minutes. If you want, you can also add sprigs of rosemary on top of the prawn or scampi. The prawns will be crunchy and will carry the aromas of lardo. If you want to pair them with some delicious dish, try with a soup or cream made from Tuscan zolfini beans or with a cream of chickpeas and cicerchie. Dip them into the cream and then... enjoy your meal!

Bernardo Pasquali