Iberico de Bellota Lardo is produced here in the United States. Starting with Fermin’s Ibérico de Bellota fat back, this is cured using only coriander, pepper, nutmeg, cloves and bay leaves. This lardo has been described as having “creamy, silky-smooth texture and herbaceous flavor.”
We suggest you drape slices on freshly grilled bread and let it melt like butta.
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