Cintasenese Tuscan Pigs Make the Best Lardo Ever!
These little beauties make some of the best lardo and prosciutto anywhere!
- Curing and Aging Lardo in a Marble Vat
According to Harriet and Bob’s friend Roberto, it takes 18 months to properly cure lardo. He takes about a 2 1/2″ strip of back fat, seasons it in rosemary, bay, herbs, spices, and lots of salt. He then places it in the marble vat and weights it down with marble bricks. The salt draws the moisture out of it, thus the liquid in the vat! The end product is heavenly!