I'd like regular ancestral cooking emails!
This is lardo. It’s back fat from a pig that’s been cured in salt, rosemary and other goodies. It is soft and buttery in texture. And absolutely delicious.
When we lived in Cornwall in the UK, we got pig fat from a local Cornish farmer and we rendered it down into spreadable lard ourselves. Lard is great to cook in or even slather on bread.
But lardo is like it’s super-refined cousin. The word I’d use is divine. Just as it is. Sliced thinly, wrapping an almond. Or a date.
This lardo comes from the farm up the hill. I am so grateful to those who do the work of raising animals sanely; who look after the animal, the soil, our planet so I can eat, create with and share what nature gives. Thank you.