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Lardo Iberico de Bellota 2.2lb

Price Size Sale Qty
$18.50 2.2 lb


Lardo Iberico de Bellota (Price per 2.2lb circa). Some traditional lardo is made in Italy by soaking the backfat in an aromatic brine inside marble vats for months to years. Others use a dry cure, either excess or equilibrium. How it is cured doesn’t matter, but the important thing is to get a nice thick slab of back fat to cure, which is usually best acquired from a farmer who has raised pigs to have a great fat profile.  Some people allow lardo to cure and then serve it. Others cure it, let it hang to dry, and then serve it. Because lardo is 100% fat, it won’t lose much moisture when hung, and many people don’t find it necessary to hang to dry. Fat, spices, and time. That’s all it takes.


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Lardo Iberico de Bellota 2.2lb