We were dreaming up crostini recipes for the bar tonight and I thought we would try some lardo / fig or lardo date combos. Did a little research and found this fabulous ode to the OTHER other white meat:
http://www.laweekly.com/2007-07-26/eat-drink/slab-city/" onclick="window.open(this.href);return false;
Link fixed:
http://www.laweekly.com/2007-07-26/eat-drink/slab-city/" onclick="window.open(this.href);return false;
Roberto
…how is this compaired to Italy’s lardo
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That IS Italy’s lardo, I don’t understand the question…
Yep.
.I could access the link…
Sorry …I did alot of searching for that stuff…do u sell it
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Not yet, no cold box. Still sourcing. I’ll get back to you…
I like lardo with a little sea salt and freshly ground pepper. No bread just straight up. Pizzeria Bruno Napoletano serves not only the best pizza in town but they also serve some very good lardo.
I have some Lardo made by Mario Batali’s father… like his sausages and guanciale, it is very good. A touch salty for me…
I like to toast some thing baguette slices, let them cool, put a thin slice of lardo on each piece and put them into the broiler to melt the lardo… pepper is a nice addition
Wow, I didn’t realize all that I’ve been missing! Only tried it a couple times, here was a favorite from Diano d’Alba… pane fritto con lardo aromatizzato