‘Lardo stagionato’ literally means seasoned and aged lard. It’s salt-back fat from flavoursome pigs, sliced wafer thin then seasoned with rosemary, olive oil and black pepper. It’s served prettily as a sashimi rose with grilled home-made bread.
Take a tray big enough to hold the lard slices flat in one layer. Cover the bottom with a little olive oil. Season lightly with sea salt and generously with pepper and rosemary leaves, then lay the fat on top. Repeat the oil and seasoning process, then leave for up to 1 day in the fridge. Arrange the fat curled on a plate like rose petals. Grill slices of bread. Serve the olive nectar separately.
© 1996 Alastair Little. All rights reserved.