Label
All
0
Clear all filters

Antonio Carluccio, Priscilla Carluccio

Lardo

Lard

Appears in
Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Fresh lard is taken from the fatty sides of the pig when the meat is butchered. It is then soaked in brine and hung for a few months and used for cooking. The lard is cut as required during the year and used as the base for sauces (see Battuto).

Lardo di Arnad, famous for its preserving qualities, is produced in a small town in the Aosta Valley.

Lardo

This lard comes from particularly fat pigs, in whom the thickness of the fat can reach 10 cm (4 inches). It is cured with salt, pepper and rosemary, and then left to dry. In Piedmont and the Langhe area (Alba and Bra Cuneo), lard is thinly cut and eaten sprinkled with freshly ground black pepper. It has lots of flavour and gives a wonderful sensation in the mouth as it melts.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title