Search Results for: Salep not sliced
including rosemary, cinnamon, juniper, nutmeg, or sage. the two most popular styles are lardo d'arnad from the vallée d'aoste region of italy, and lardo di colonnata from tuscany. the whole package is then sealed away for a minimum of months. the result is a aromatic, white-pink cured meat that, when sliced
peppercorns, rosemary leaves, etc. that's perfectly okay. it let's you know what kind of flavor and aroma your pack of lardo will have. be sure to keep your lardo, after you open the package, well wrapped and in the fridge. eleonora baldwin has a simple recipe using lardo as a main ingredient. while not...
https://honestcooking.com/italian-lardo/