Advertisement
Lardo
Lard
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
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
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title