Lardo di San Vitale (1Kg) – ERMES FONTANA

Lardo is a centuries-old Italian specialty made from the fatback of select pigs, seasoned with a mix of herbs and spices, and aged to perfection. It is renowned for its rich, buttery texture and subtle flavor, which reflects the artisanal craftsmanship and heritage of Italian curing traditions.

Particularly famous varieties include Lardo di Colonnata IGP, aged in marble basins, and Lardo d’Arnad DOP, cured with a blend of aromatic herbs. Each slice melts in your mouth, offering a symphony of flavors that elevate any dish.

Lardo is incredibly versatile: it can be served thinly sliced on warm bread, used to flavor roasted vegetables and meats, or even as a luxurious ingredient in pasta and risotto.

Ingredients and Characteristics:

• Ingredients: Pork fatback, salt, and a blend of herbs and spices (typically rosemary, garlic, and black pepper).
• Flavor Profile: Creamy, delicate, with a savory herbal aroma.
• Texture: Silky and melts on the palate.
• Origin: Traditional regions in Italy like Tuscany, Valle d’Aosta, and Emilia-Romagna.
• Certifications: IGP (Indicazione Geografica Protetta) or DOP (Denominazione di Origine Protetta) for specific types.

How to Enjoy Lardo:

• As an Appetizer: Serve thin slices on toasted bread or warm crostini.
• In Cooking: Wrap around meats or vegetables before roasting for added flavor and moisture.
• With Cheese: Pair with Italian cheeses and honey for a sophisticated charcuterie board.
• In Pasta: Dice and render to create a flavorful base for pasta dishes.
• With Seafood: Use as a luxurious topping for scallops or grilled fish.

Storage Instructions:

• Unopened: Store in the refrigerator at 0-4°C.
• Opened: Wrap tightly in parchment paper or plastic wrap and consume within two weeks for the best flavor.
• Shelf Life: Check the packaging for expiration dates, typically a few months for cured products.

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