Lardo Stagionato

Seasoned Lard

Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

‘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.


  • 225 g Italian lard (ask your delicatessen to slice on number 1 and clingwrap)
  • top-quality olive oil
  • sea salt


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 separatel