Lardo is charcuterie’s answer to butter — a delicious flavorful topping for warm focaccia, crostini, or toasted baguette. Despite its bad reputation, pork fat is much lower in saturated fat than butter.
SOFFRITTO OR MIREPOIX
This is a common foundation for savory sauces and soups in many cuisines.
- Onion (finely chopped)
- Celery (finely chopped)
- Carrot (finely chopped)
- Olive Oil
- La Quercia Meat of your choice, diced or shredded: Pancetta, Bacon, Guanciale
- Sautée finely chopped onion, celery, and carrot slowly in olive oil and butter.
- Cook slowly over low heat until the flavors meld and the onions turn very slightly golden brown.
Use as a base for sauces or soups.
- Add herbs: parsley, rosemary, thyme, oregano, bay leaf. Choose herbs based on the final dish.
- Replace the celery with finely chopped fresh fennel.
- Include diced or shredded Pancetta, Bacon, Guanciale, or other La Quercia cured meat.