WHAT IS IBERICO LARDO? Montanegra Iberico Bellota Lardo is a type of charcuterie product made in Extremadura by curing strips of fatback from Iberian black pigs with salt. Iberico lardo comes from the legendary Iberrian breed pigs who are raised on a diet of grass and acorns which provide the meat and fat with its distinctive sweet aroma and nutty flavour. Iberico Lardo is not just lard, it is a melt-in-your-mouth charcuterie product unlike any other. Fatback from Spanish Iberico de Bellota pork is ideal to make 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 piggy flavour. Iberico Lardo joins a growing list of chic lards and drippings that can be used as a basting and flavouring agent in multiple cooking methods or simply eaten on its own. HOW TO SERVE IBERICO LARDO? Sliced in super thin, translucent slices, this Iberico Lardo will literally melt on your tongue. Serve on warm toasted bread by itself, or with a sprinkle of chopped rosemary, grated lemon zest and olive oil or with fresh tomatoes and anchovies for a luxurious tapa. STORAGE Our Iberico Lardo comes vacuum pac in 1kg pieces. Keep refrigerated. Serve at room temperature, sliced thinly. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks. PLEASE NOTE THAT WEIGHTS CAN VARY FROM PACK TO PACK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR IBERICO LARDO.
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