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Delicious Tuscan cured lardo seasoned with aromatic herbs and spices and aged for a minimum of 60 days. Italian lardo is most unlike typical lard in the UK, which to most people is a fat used for frying or shortening. Lardo in Italy, in particular Tuscany, is a true delicacy and one of the most delightful and refined of all Italian cured meats. It is traditionally enjoyed sliced very thinly on.
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The mixture of salty and sweet spices makes lardo an ingredient that can go almost anywhere. If your lardo is too salty, place it in a saucepan and fill it up with cold water. Turn on your stove and leave the lardo there until the water boils. You can cook it for about 10 to 15 minutes.
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Overview. Lardo is Italian cured pork fat. It is taken from the fattiest part of the belly, aged, salted and seasoned from 80 to 120 days. With a delicate, creamy and buttery texture, this Italian speciality instantly melts on your tongue. Serve as the main event by slicing it very thinly onto warm bread.
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While there are many places where you can find lard in grocery stores, we've found it most often found in the meat section. The meat counter is a sure-fire spot to find lards in different brands and packaging. The bakery section is another go-to spot in most grocery stores since it is a delicious ingredient that can make our bread taste much.
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Step 1: Prepare the Pork Fat. To make lardo, you will need a piece of pork fatback, which is the layer of fat that runs along the back of the pig. The fat should be fresh and free of any meat or blood. You can ask your local butcher for a piece of pork fatback or buy it online.
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Lardo is thick, unctuous, and silky in texture, qualities that become more pronounced when enhanced with rosemary, garlic, sage, oregano, coriander, anise and cinnamon. Traditionally, lardo was cured in boxes made from Carrara marble, the valuable local stone quarried in Colonnata. The marble would be rubbed with garlic before layering the.
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Very delicate in texture but rich in flavor. Perfect addition to a salumi platter, lardo can be enjoyed sliced over toasted bread with honey and cheese, melted over roasted potatoes or pizza, or wrapped around chicken or meat. This lardo will add a savory flavor to any dish. 1.6 lb Approx. - Weight may vary +/- 0.5lb - Imported from Spain.
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Lardo di Colonnata price and sale online, shipping in 24/48 hours. The lard of Colonnata igp is produced in the Tuscany region precisely has originated on the Apuane Alps. The lard of Colonnata is a unique lard with a sweet taste and has a white color with pink hues. The lard of Colonnata is spiced with different herbs such as: pepper, cinnamon.
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Italian Lardo d'Arnard. Item #157014. HK$35.0 / unit (around 0.1kg) 0.1kg stand for the average weight of the piece. We will invoice @ $35 / 100g based on actual weight. Availability: Out of Stock. x unit. Italian Lardo, or Lardo d'Arnad, is the epitome of high-end Italian cured meats that can either be rendered for cooking, or served as an.
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1. General Grocery Store. Most grocery stores have a small selection of lard products. Although there is not a huge variety, there are still some to choose from. Since lard is pork fat, this is typically placed in a refrigerated area because it can go bad when left at room temperature.
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Lardo: Our local - and very nice pizza by London standards - See 286 traveler reviews, 83 candid photos, and great deals for London, UK, at Tripadvisor.
