One of the prized traditional foods of Tuscany, lardo is pork backfat cured with herbs. It’s typically served cut into soft ribbons, and has earned the nickname prosciutto bianco, or white prosciutto among English speakers.
Ingredients
Method
Main
1.Heat oil in a small saucepan over medium heat. Add walnuts, stirring until golden and toasted (2-4 minutes), drain (discard oil) and set aside to cool.
2.Thinly slice lardo, arrange on a plate and bring to room temperature. Drizzle honey over and scatter walnuts to the side. Serve lardo with extra honey and rosemary leaves, and crusty bread to the side.
Note Lardo is available from select Italian butchers. Truffle honey is available from delicatessens.
Notes
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