Lardo is salt-cured pork back fat spiced with black pepper and nutmeg. This creamy, white fat is used throughout Northern Italy and Austria, where it is served like salami or prosciutto. Lardo is an easy way to enrich dry meats-- just wrap a pork tenderloin or quail in lardo before roasting, or add a cube or two to a pot of beans or stew for added richness. This lardo is unsliced slab.
Milano salumi has been handcrafted in Italy, dating back six generations to the early 1800's. The Milano family had a provisions business traveling throughout Italy collecting different ingredients and spices. In 1903, the grandfather of Milano's current owner traveled to America with hopes of continuing to make salumi. Over one hundred years later, the Milano family tradition of making salumi is still carried out today right here in the center of Manhattan's Meat Packing District.
What really sets Milano's Suino D'Oro apart is the quality of the salumi itself. We could say much about the quality of the raw ingredients they use- 100% all natural Duroc pork sourced from family-owned farms in Iowa, which is vegetable fed, with no growth hormones or antibiotics added. The finest spices imported from Italy are also used, such as Mediterranean sea salt, peppercorn, fennel, and Calabrian chili peppers. However, what really sets Milano's apart is the skill, passion, and palate of the craftsmen.
Weights may vary, as this is a natural product.