I purchased some nice lardo Iberico de Bellota in San Francisco this weekend. I sliced it thin on warm slices of baguette untill the fat slightly melted . Super. also with my dried tomatoes and a little anchovie.
But then I cubed a small amount and rendered the fat slowly adding a filet of anchovie and a clove of sliced garlic , then adding some bitter ( dandelion) greens which were parboiled. I know this is not the lardo from Colonnata or if i am using it correctly. but it tasted great . There's not a lot of imformation on ways to use lardo. I absolutely think it rivals duck fat. How do you use this magnificent product or know the way it should be served ? I was in Italy and it just happened not to cross my path..