Recipes: Lardo


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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.  




This is a common foundation for savory sauces and soups in many cuisines.




  • Onion (finely chopped)
  • Celery (finely chopped)
  • Carrot (finely chopped)
  • Olive Oil
  • Butter
  • 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.