Montanegra Iberico Lardo de Bellota is a type of charcuterie product made in Extremadura by curing strips of back fat from Iberian black pigs with salt. The Iberian breed pigs are raised on a diet of grass and acorns, which provide the meat and fat with its distinctive sweet aroma and nutty flavor. This charcuterie product is not just lard, but a melt-in-your-mouth delicacy unlike any other. The fatback from Spanish Iberico de Bellota pork is ideal for making the best lardo. Once it is salted, the fatback is hung to dry for weeks, losing most of its water and transforming into a silky, spreadable block of flavor. Iberico Lardo can be used as a basting and flavoring agent in multiple cooking methods or simply eaten on its own. Sliced in super thin, translucent slices, this Iberico Lardo will melt on your tongue. Serve on warm toast.
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