Lardo Iberico, 1.2 lb.

Lardo Iberico is not "fat"—it is "white gold." This is the highly prized back-fat of the 100% Iberico pig, cured with sea salt, herbs, and spices until it becomes a translucent, silky masterpiece. It has the same acorn-fed complexity as the world's most expensive hams but with a texture that is literally like butter. This is a luxury gourmet ingredient for the true culinary explorer. It’s meant to be sliced paper-thin, so thin that it begins to melt the moment it touches warm bread. It is the best "hidden gem" of Spanish charcuterie, offering a floral, nutty sweetness that is unlike anything else in the deli. Serving Lardo Iberico is a sign that you take your "finer things" seriously; it’s a decadent, ancient delicacy that turns a simple snack into a world-class experience. The Recipes Recipe #1: The "Melting" Lardo Bruschetta Toast a piece of rustic bread and, while it’s still piping hot, lay a translucent slice of Lardo Iberico over the top. The lardo will turn clear and seep into the bread; top with a sprig of rosemary. It’s a high-end Italian-Spanish starter that is pure luxury. Recipe #2: Lardo-Wrapped Seared Scallops Wrap a thin ribbon of Lardo Iberico around a sea scallop before searing. The acorn-fed fat bastes the scallop as it cooks, infusing it with nutty, savory depth. A five-star dinner party recipe. The Appetizers Appetizer #1: Lardo & Honey Truffle Toasts A slice of Lardo on a small cracker with a drop of truffle honey. The "sweet-earthy-creamy" trio is an unforgettable party bite for a luxury gathering. Appetizer #2: The "White Gold" Charcuterie Accent Place curls of Lardo Iberico on your board alongside walnuts and dried figs. Encourage guests to eat it with the nuts; the texture combination is sophisticated and deeply satisfying. Ingredients: Iberico pork fat, salt, spices (garlic, black pepper, clove, coriander, nutmeg, cumin, rosemary, oregano), sugar, sodium ascorbate, sodium nitrite. Size: 1.2 lb. Origin: Spain