Since 2009, Richard Bosman’s Quality Cured Meats has been producing exceptional Italian and Spanish style charcuterie using traditional methods of salting and drying.
Special partnerships with selected farmers, some of whom we share, allow the small factory to source the very best pasture-reared animals, delivering superior quality and flavour to the meat.
With a philosophy of interfering as little as possible with the meat, Bosman and his team rely on quality and time to make the magic happen. The meat is hand-salted, hung, and cured for 2 – 12 months, resulting in delicious, artisanal fare that’s well worth the wait.
Lardo isn't cooked, but rather sliced thinly and added to cheese and charcuterie platters or used as a kind of garnish or finishing element. Serve paper-thin slices with roasted almonds and olives for a luscious appetizer, and drizzle with a little olive oil and sprinkle of smoked salt for another layer of flavor. Rendering the fat and whipping it like cream make it perfect for slathering on dinner rolls.
For a more creative approach, try using lardo instead of other fats. Drape it over toast rounds or stuffed dates for a simple, elegant appetizer. Cook lardo with potatoes (or any starchy vegetable) and let the fat melt in just before serving. Lardo has a high smoke point, so frying with it works is another option.
Choose weight. Delivered whole.