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Lardo and LARDO

chestnut antipasto
Antipasto di lardo e
castagne
➤ SERVES 4
➤ PREPARATION 10 minutes
➤ COOKING none
• 12 small slices of rye bread
• 12 slices of lardo
• 16 pre-cooked chestnuts
• a sprig of rosemary, finely chopped
• honey
• freshly ground black pepper
1 Arrange a slice of lardo on each piece of
rye bread and place three rye breads on
each serving plate. Evenly distribute the
chestnuts between the plates and sprinkle
with rosemary. Trickle honey over the top
of the lardo and season to taste with
pepper to serve.
Lardo is not to be confused with lard. The two
most famous examples are Lardo di Colonnata
(Tuscan) and Lardo di’Arnad (Valle d’Aosta).
Lardo di Colonnata (IGP) is made in the small
community of Colonnata, close to Carrara
in Tuscany. The pork fat is layered in white
marble troughs (or coffins) with a mixture of
salt and seasonings, which include rosemary,
garlic, nutmeg, cinnamon and cloves, and
it is ready to eat after six months. Due to
both the porous nature of the marble and
the microclimate of the underground caves,
no preservatives are added to the fat. Lardo
d’Arnad (DOP) pigs were traditionally fed on chestnuts. Again, the fat is layered in a brine of
salt and other seasonings, but this type of lardo is aged for up to a year.
You can cook with lardo, and I often do. However, if you manage to get hold of one of
the more prized lardo (such as either of the above or Lardo di Montefeltro in Le Marche) it
is arguably best enjoyed thinly sliced and eaten as a delicacy. I was served the dish on the
left in a restaurant in Cogne in Valle d’Aosta, and the combination of chestnuts, honey and
rye bread with lardo somehow captures the taste and sense of territory, for which all good
salumi are famous.

66 ITALIA! August 2018