A staple in Northern Tuscany for thousands of years, Lardo is cured back fat that is traditionally aged for months in deep containers layered and covered in salt with our own special recipe of spices. Recently Lardo has become a darling of the culinary world, cropping up on charcuterie plates, on sandwiches, and even simply drizzled with honey at some of the world's best restaurants.
The incredibly silky fat of the Mangalitsa is perfect for lardo and we hand trim and hand rub it with sea salt, black pepper, fennel, caraway, coriander, thyme, rosemary, and bay leaf and age it for three months for a full and herbaceous flavor unlike anything you've ever tasted. At once delicate, floral, and primal, when sliced wafer thin our lardo is so luscious that it literally melts in your mouth.
Mangalitsa by Møsefund