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Iberico de Bellota Lardo
Rich, creamy, herbal
Iberico
Acorn fed on the Spanish dehesa
Fermin, Western Spain
Backfat
Pork fat, sea salt, clove, nutmeg, white and black pepper, rosemary, bay leaf, coriander
1-2 lbs per piece
Whole piece
On warm bread, pizza, focaccia. Add fat to pork loin, game birds, chicken, turkey.
"My favorite product. Period. Ooops, I said it."
— VP Sales for major specialty food distributing company, who requested anonymity to preserve relationships with other suppliers..
"Silky, creamy, smooth and delicious."
—Aaron Eckhouse,
Prince of Prosciutto
—Aaron Eckhouse,
Prince of Prosciutto