Lardo is fat from the back of the Pig, which is salt cured with a mixture of herbs and spices. Before curing, it’s slippery and unappetizing. Once its moisture is drawn out, however, this fat becomes buttery and umami-rich — perfect for enhancing bread, vegetables, and other meats.

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.