We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Lardo?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Lardo is a unique cured pork product produced in Italy. It is made from the thick layer of fat directly below the skin of a pig; the fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time. At one point, lardo was treated as the poor man's food in Italy, and it was widely disdained. That opinion has since changed, and lardo is now considered a delicacy by many Italians.

This cut of meat is one among a family of cured meats called salumi in Italian. Salumi should not be confused with salami, a specific type of sausage. Most salumi is made from pork, although other meats are used as well, and it illustrates a living tradition of cured meats produced with techniques which are centuries old. Some types of salumi are protected with the assistance of government decrees to ensure that they are made in the traditional way.

Fat is notoriously difficult to cure, since it can become rancid when handled poorly. The first stage in the curing of lardo is cutting a number of small holes into the fat and rubbing and salt and spice blend into the holes. The meat is kept at a stable temperature while it cures, and it may also be smoked to make lardone. Once the meat is cured, it can be packaged for sale; most people keep their lardo under refrigeration to minimize the risk of spoilage.

Classically, lardo is offered as part of an antipasto platter. In some parts of Italy, thin shavings of lardo are served plain as an appetizer, while in other regions lardo may be spread on bread or mixed into salads. It can also be used in main courses; it may be tossed with pasta, for example, or used in stuffings. Some people use lardo as a replacement for meats like pancetta and bacon, leading some cooks to refer to lardo as “Italian bacon.”

Although one might imagine that cured fat would be greasy and heavy, this is not the case with lardo. This salumi has a very mild, creamy flavor, and while it is rich, it is not greasy. The delicate flavor can be easily altered with additions to the spicing, and some regions of Italy have become rightly famous for their lardo. Lardo di Colonnata from Tuscany is probably one of the most famous types of lardo.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By MissMuffet — On May 12, 2011

@anon25636 - Asking of there's an alternative to lardo is akin to culinary blasphemy! I suppose if a recipe calls for it to be untreated then backfat may do. But seriously, it is a speciality product that can't be equalled.

Lots of places sell it online these days, so you should be able to buy lardo quite easily. If you live near an Italian neighborhood then it will be even easier.

By Acracadabra — On May 10, 2011

I once spent a very frustrating twenty minutes at a deli counter in a supermarket asking if they sold salumi! The puzzled young guy kept looking at me hopefully and asking 'salami?', 'salame?'In the end I left empty handed!

By anon25636 — On Feb 01, 2009

What is the alternative to using lardo, other than fatback? Can I use bacon?

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.