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General Discussion 3

Lardo

solo40 | Apr 1, 201709:15 PM

As one who loves all things porky, I have pined for (Seems like) forever for Lardo - which is of course unfindable anywhere near where I live. So, recently when in Florence, I found and purchased a chunk of same. I don't know if it's the real Cabrera stuff, but no matter, it is labeled "Lardo", and it's from Italy. The problem is, now what do I do with it. It is only about 250 grams, and I want make the best use possible with my prize. After all, it's not like I can dash out to the corner store and get some more if I do something crappy with it. So I am open to any and all suggestions.

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