Trealy Rosemary-Cured Lardo, approx 250g, WHOLE PIECE for website retail

The most famous lardo is from the Tuscan town of Colonnata and has been made since Roman times. A similar product can be found in Russian and Ukrainian cuisine where it is often flavoured with paprika, some is smoked whilst ours is made in the Italian tradition with rosemary. Lardo is particularly delicious when diced and fried, and added to soups, stews or pasta sauces, also good to ‘wrap’ around meat or fish whilst cooking to retain moisture and add flavour. Crisps well, yielding delicious flavoursome fat perfect for frying.