A Lit­tle Lardo Goes a Long Way

Ev­ery­thing tastes bet­ter with a lit­tle cured pork fat on it

SAVEUR - - Kitchen - —Stacy Adi­mando

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.

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