Smoked lardo is a type of salumi made by curing strips of the pigs back fat with herbs and then lightly cold smoked. The most famous lardo is from Valle d'Aosta in the Alps.
Storage tip: once open, wrap in cling film and store in the freezer
Things to know before you buy
- Comes vacuum packed.
- Consume within 45 days.
- For best taste consume within 3 days of opening.
: Pork (made with 140g Pork per 100g finished product), Salt,Spices,Dextrose, Antioxidant: Ascorbic Acid, Preservative :Potassium Nitrate. Nutrition
: Typical Values as Sold per100g : Energy 1342/324kj/kcal, Fat 28.0g, Of which saturates 9.1g, Carbohydrate <0.5g, Of which Sugars <0.5g, Protein 17.8g, Salt 3.3g.ÿ
Salumi boards, grilled bruschetta