lardo

Lardo is a cured pork fat product prepared from the back fat of a pig, and sometimes from other fatty parts. It is typically sold in thin slices for immediate consumption or as a solid block that can be shaved or chipped. Lardo differs from other cured pork products in that it is primarily fat rather than meat and is usually not smoked.

Traditional Italian varieties include Lardo di Colonnata and Lardo di Arnad-Val d'Aosta, both of which have protected designation of origin (PDO) status. Production generally begins with high-quality pork fat that is salted and seasoned with aromatic ingredients such as herbs, black pepper, and garlic. The fat is layered in vessels—often marble in Colonnata—or in large hogsheads, pressed, and left to cure for weeks to months. The aging process yields a delicate, creamy texture and a mild, savory aroma.

In cuisine, lardo is used mainly as a finishing product to impart richness. Slices are commonly eaten raw on bread or crostini, sometimes warmed slightly to melt the fat; it may also be used to enrich sauces, soups, or sautés. Varieties can differ in aroma and texture depending on the curing regimen and region.

Nutritionally, lardo is high in fat and calories and should be consumed in moderation. It is stored refrigerated and typically protected from air to preserve its texture and flavor.