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LARDO in Boston?

opinionatedchef | | Apr 26, 2013 11:43 PM

I know i'm late to the game here but I have just discovered this luscious food (cured and herbed pork fat by any other name) and want to both sample more dishes with it and also buy some for home.Seems like it needs to be warm/melty to be at its best . Look like it's popular with a lot of young chefs now.

My CH search brought up: (my trip to Giullia), Journeyman, Tavern Road , and Coppa. Other spots? Has anyone bought it here, Looks like it's a pretty easy thing to make as well. :

Does Capone or Savenors or Formaggio or Barbara Lynch's So. End store or a No. End store sell it (raw/unflavored fatback , or cured ?)
thx much.