A Little Lardo Goes a Long Way
Everything tastes better with a little cured pork fat on it
We wait all year to reunite with the first-ofthe-season strawberries, plums, and summer tomatoes, and to snack on slippery, sweet wedges of cantaloupe and watermelon sliced straight from the rind. But we found a way to make these beloved summer flavors even brighter: Drape them with a thin, buttery slice of Italian lardo.
Lardo is a slab of pork fat taken from the pig’s back and then salt-cured— occasionally with spices such as peppercorns, oregano, garlic, or star anise—and aged anywhere from a couple months to several years. It tastes best at or just above room temperature, when it gets a little translucent and dissolves on your tongue. Ask your butcher or local Italian specialty shop to cut it so thin it’s nearly transparent.