Back to: Salami and Cured Meats
Cured Pork Fat
In Chicago, Illinois father and son duo Agostino and Antonio Fiasche are co-founders of 'Nduja Artisans Salumeria, a culmination of five generations of Calabrian salumi makers. Starting off with their namesake, ‘nduja, the Fiasche’s have since opened up the family recipe book to produce a full line of traditional salamis. They use the best herbs and spices and focus on simplicity and quality. This Lardo is cured back fat from Iberico de Bellota pigs of Spain. Highly aromatic, it is seasoned with sea salt, black pepper, juniper berries and lots of fresh herbs.Thinly sliced, lardo adds buttery, luxuriousness to any dish.