What is Lardo?

When it comes to cooking we should have often heard the terms lardo and lard. Most people don’t know their meaning. Are these two words the same?

Lardo is Italian cured pork fat. Although the word Lardo may be used to describe any kind of pig fat, in Italy, Lardo refers specifically to cured fat that comes from the belly and loin region of the pig.

Lardo and Lard are not the same. They are different from one another. This article will help you to clarify all your doubts regarding lard and lardo. Read on to know more.

What is Lardo in Cooking?


Lardo is a term used to describe fatty pork from Italy, which is made by curing the meat, drying it, and then salting it. It is usually aged for two years or longer.

It is traditionally served as an appetizer, but it is also used in Italian cooking.

Lardo is a great example of the use of fat in cooking, which is often thought of as being a bad thing for our health.

However, lardo is high in monounsaturated fats and has a very low amount of saturated fat.

So instead of thinking of it as something to avoid, use it as a way to add flavor and texture to your dishes.

What Is Lard?

Lard is made from pork that has been separated from the rest of the meat. Rendering is a process in which the fat of the pig is cooked slowly until the fat is melted.

The fat is separated from the meat. Once chilled, lard will solidify into a smooth, opaque substance that may or may not have a pork taste, depending on the way it’s processed.

What is the difference between Lard and Lardo?

Lard is the fat from a pig. It’s pork fat that’s been separated from the meat and chilled to make it solidified.

It is pork fat that has been separated from the meat and chilled to make it solidify. It’s easier to use in cooking with this.

The fat is rendered during cooking, which adds richness and depth of flavor to the dish.

Pork fat that has been cured with salt is called lardo. It can be cured with a variety of spices and herbs.

It is aged in boxes for anywhere from a few months to a few years after being cured. Instead of being cooked into a dish like lard, lardo is served in slices and eaten as is.

What Part of the Pig Does Lardo Come From?

Lardo is fatback, which is the fat taken from the back of a pig. It doesn’t have to come from pigs or a different part of the animal, but it can come from a different part of the animal.

What Does Lardo Taste Like?

Lardo has a greasy and silky texture due to the curing and aging process removing all of the moisture from it.

It has a rich, creamy, slightly sweet flavor. Depending on the herbs and spices used during the curing process, the flavor can be different.

Black pepper, garlic, rosemary, sage, oregano, cinnamon, and anise are some of the common spices and herbs used to flavor lardo.

How Do You Use Lardo?

Lardo has been used in Italian cuisine for hundreds of years. Lardo isn’t usually cooked into dishes. It is added to the boards to be enjoyed with various meats, cheeses, and olives.

It can be used as a sign. Lardo can be used to make a spread on bread. You can cook it with it. There are many ways to eat lardo.


In conclusion, Lardo is cured meat that originated from Italy and it has a similar texture and flavor to bacon. It is a good source of protein, healthy fats, and cholesterol.

It’s low in calories and contains no added salt or sugar. It is a delicious part of Italian cuisine. The best way to use it is to eat it on its own with a little olive oil.

Hope this article helped you to learn more about Lardo and what are the differences between lardo and lard. 

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