What Lardo Iberico Tastes Like
Creamy, with a silky-smooth texture and an herbacious flavor.
How Lardo Iberico Is Made
This 100% acorn-fed pork back fat is cured for 30 days with herbs and produced from 100% purebred Ibérico pigs. Our producer in El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. In this forest, the Ibérico pigs roam freely feeding on acorns in the fall and winter, which contributes to the meat’s juicy flavor and marbled appearance.
How to Serve Lardo Iberico
Enjoy on warm focaccia, or on your next pizza. Add fat to pork loin, game birds, chicken, turkey.