Lardo: The Italian Cured Pork Fat You Need to Try

What if a simple slice could change how you think about savory food? We invite you to discover a treasured Italian cured pork staple that brightens bread, pizza, and roasted vegetables.

We’ll demystify what it is and why chefs praise its silky texture and gentle herb-salted aroma. This classic from Colonnata is cured slowly in marble basins, developing a delicate, buttery finish.

Made mostly of pork fat, the piece is best sliced paper-thin and placed on warm bread or melted as a finishing touch. You’ll learn how pork fat differs from lard or lardon and why patience matters when curing.

In this short guide we outline the simple path: what to buy, the few ingredients (pork fat, salt, herbs), a light-safe setup, and a hands-off recipe you can try at home.

By the end, you’ll feel confident slicing, serving, and storing this rich addition so it elevates weeknight meals and special dinners alike.

What lardo is and why Italian cured pork fat deserves a place in your kitchen

Imagine a sheet of seasoned pig back fat, dry-cured until tender and meant to be enjoyed in whisper-thin slices. We’ll show you how this Italian cured staple adds depth with very little effort.

Lardo vs. lard and lardon

This salume is made from fatback, not rendered grease. Unlike lard, which is melted pork fat, or lardon, which are small cubes of belly, this product is served uncooked and paper-thin. The texture is silky and the flavor comes from salt and fresh rosemary and other herbs.

From Colonnata to your fridge

The most famous example, lardo colonnata, is cured for months inside marble boxes that stabilize temperature. Its PGI status protects that long tradition and the method that yields a buttery result.

Richness and balance

It’s over 90% lipids, so we recommend mindful portions. Enjoy thin slices with bright vegetables or whole grains to balance saturated fat and savor every bite.

Gathering your essentials: pork fat, salt, herbs, and a light-safe setup

We’ll make this easy. Before you begin, collect a thick, even piece of back fat with the rind still attached. That stability helps the cure work evenly and keeps slices tidy when it’s time to serve.

Core ingredients to buy

For 1 kg, measure roughly 250 g coarse sea or kosher salt, 15 g cracked peppercorns, and 8–12 cloves of garlic.

Add about 8 g of fresh rosemary (4 sprigs), 4–5 bay leaves, and 10–20 g dried juniper berries. Toss in a pinch of other spices like coriander or cumin if you want nuance.

Tools and the light-safe way to cure at home

• Wrap the slab in parchment paper or place it in a large zip-top bag or sturdy plastic container to hold the cure.

• Use a tray to catch brine and weights (water bottles) to press the slab gently.

• Shield everything from light with dish towels or a black bag—this replicates the marble boxes used in Italy.

• Reserve steady fridge space, often the meat drawer, and follow the simple recipe timeline in the next section.

How to make lardo at home with a simple salt cure

We’ll walk you through a simple salt cure that turns a clean slab of back fat into a silky, savory addition to meals. This recipe is mostly hands-off, but attention to wrapping and cold time matters.

Prep the piece and mix the herbs

Trim and pat dry the piece so the cure sticks and the surface stays clean. Mix coarse salt, minced garlic, chopped fresh rosemary and bay, cracked pepper, and crushed juniper berries.

Coating, wrapping, and blocking light

Rub the cure into every side until fully coated. Wrap tightly in parchment paper or seal in a sturdy bag, pressing out air.

Cover the package to exclude light—use towels or a dark cover to prevent rancidity.

Fridge timeline and monthly checks

Place the wrapped slab on a tray or in a shallow container and weigh it gently. Set it in the fridge meat drawer and let the cure work for months.

Many makers check and redistribute the cure monthly. You’ll notice deeper flavor at three months and a richer finish at about six months.

Rinse, dry, and slice when ready

When done, unwrap and brush or briefly rinse off excess cure. Pat dry, then slice thinly from the rind side.

This method makes a classic piece of cured pork that brightens bread, vegetables, and simple plates.

Using, slicing, and storing your cured pork fat like an Italian

In this short guide we show how to turn a cured piece into beautiful, usable slices and keep it safe for months.

Knife work for translucent sheets

Start rind-side down on a steady board. Use a long, sharp knife and shave thin layers from the top until the blade meets the rind.

Then run the knife horizontally to free glossy, paper-thin sheets. This simple move gives you the best texture and control when you slice fat from the slab.

Delicious ways to serve

Lay a slice on warm sourdough or crostini so the fat melts slightly. Top a hot pizza with fresh rosemary to add aroma and a silky finish.

Try wrapping strips around dates or almonds, draping them over roasted asparagus, or rendering a little to fry greens and eggs. In Modena, people blend a bit into pesto modenese for a garlicky spread.

Smart storage and safety

Keep the piece wrapped in paper or a sealed bag and shield it from light. Tuck it in a steady place in the fridge and rewrap after each use to exclude air.

Save the rind to flavor soups or beans. Small portions go a long way, so you can enjoy rich flavor without overdoing the meat on the plate.

Bring old-world technique to modern cooking and savor every slice

Bring tradition home by recreating marble-box care: steady refrigeration and a light-blocking cover will protect flavor and texture.

Choose quality pork fat from the back, season every surface with salt and herbs, and give the cure time. Taste at a few months for brightness or wait up to six months for deeper complexity.

Mindful portions keep saturated fat balanced—serve whisper-thin slices as a top finish, render a little for cooking, or pair with bright vegetables.

Keep a short checklist: kosher salt, sprigs of rosemary, crushed juniper berries, and a plastic or towel cover. Now you can make lardo at home, share a platter, and refine your method with each batch.