Lardo Iberico de Bellota

Lardo Iberico de Bellota


Lardo is cured back fat from Iberico de Bellota fed pigs of Spain. Seasoned with sea salt, Black pepper, Juniper berries and lots of fresh herbs. It is used sliced thinly to add luxurious richness to dishes.

approximately 8 to 12 oz piece

SKU: ND020 Categories: , Tags: , ,

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On the dehesa near Salamanca in Spain are raised a special breed of black Iberian pigs that feed almost entirely on acorns (bellota). The acorn diet is expressed through their fat in both flavor and structure. Thier fat has a distinctly nutty flavor, and is very high in oleic acid, second only to olives. Oleic acid helps lower LDL levels (bad cholesterol), and helps increase the level of HDL (good cholesterol). The unique diet also produces higher amounts of linoleic acid, which is an essential fatty acid, but one our bodies cannot create. High amounts of these two unsaturated fatty acids, and low amounts of saturated fats results in a lower melting point, which results in more efficient delivery of flavor aromas on your palate. We have the back fat sent fresh/frozen from Salamanca to our salumeria in Chicago. We only to purchase the thickest pieces (3-4 inches thick), in order to decrease surface area during our one year seasoning with black pepper juniper, and a mix of fresh herbs. The results are delicate aromatics and balanced salt that accentuate the flavors of acorn fed pork, without overpowering it.

Additional information

Weight 0.01 lbs
Dimensions 5 × 3 × 2 in
Menu Options

Slice lardo super thin (from frozen). Top crostini with stracchiatella (or strained/whipped ricotta), drape lardo over top, and broil for 3-5 seconds until transparent. Drizzle with olive oil and finishing salt. Or, Lardo can be wrapped around melon or baked shrimp for a quick appetizer. 


Sparkling Wine, Chardonnay, Sangiovese, Medium to light bodied beers, Hoppy IPAs, Dry Ciders


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