Salumeria Biellese Lardo Iberico, 1 unit @ 1.5 lb.

Prepare your taste buds for a culinary romance starring Salumeria Biellese’s Lardo Iberico. Clocking in at a glorious 1.5 pounds of pure, melt-in-your-mouth decadence, this isn’t just cured fat—it’s the crown jewel of the charcuterie board.

Sourced from elite acorn-fed Iberian pigs and traditionally spiced, this lardo is aged to silky perfection. Slice it razor-thin and drape it over a warm, rustic piece of crusty sourdough; watch the heat perform alchemy as the translucent ribbons gently soften and release rich, nutty, herbal notes.

It is sinful, elegant, and entirely addictive. Elevate your next snack session from mundane to magnificent, because life is simply too short for boring butter. Go ahead, indulge your inner gourmet—your palate will thank you!

The Pairings

Because Salumeria Biellese’s Lardo Iberico is exceptionally rich, unctuous, and silky, the golden rule for pairing it with wine and cheese is to seek out high acidity, crisp bubbles, or sharp, savory contrasts that can cut through the pure fat without getting overwhelmed.

Here are stellar cheese and wine pairings to build an unforgettable charcuterie experience:

Cheese

When pairing cheese with lardo, you want textures and flavors that contrast the velvety, melt-in-your-mouth sweetness of the cured fat.

• Aged Parmigiano-Reggiano or Pecorino Toscano: Hard, aged Italian cheeses offer a wonderful crystalline crunch and a savory, nutty sharpness that cuts right through the richness of the lardo.
• Comté or Gruyère: These alpine cheeses have a dense, slightly fruity, and intensely savory profile with occasional protein crystals. Melting a thin layer of Comté over a lardo-topped crostini creates a legendary flavor combination.
• Young, Tangy Goat Cheese (Chèvre) or Goat's Curd: The bright, clean acidity of a fresh goat cheese provides a brilliant, tart counter-punch to the herbal, fatty weight of the lardo.

Wine

Lardo needs a wine that acts as a palate cleanser—something with vibrant acidity, effervescence, or enough tannin and structure to cleanse the richness.

• Blanc de Blancs Champagne or Crisp Cava: Dry sparkling wines are arguably the ultimate pairing. The sharp citrus notes, high acidity, and aggressive, creamy bubbles effortlessly slice through the heavy fat, resetting your palate after every single bite.
• Spanish Albariño or Italian Vermentino: If you prefer a still white wine, look for something coastal, bright, and intensely mineral. Their high-acid, zesty profiles highlight the herbal and savory spices cured into the lardo.
• Brunello di Montalcino or Chianti Classico: If you lean toward red wine, choose an Italian red with prominent acidity and firm tannins. The structure of a good Sangiovese-based wine or a structured Brunello loves rich cured meats, and the wine's dried herb and red fruit notes mirror the aromatic profile of the lardo.

The Ultimate Bite Assembly

Take a slice of warm, crusty sourdough, drape a translucent ribbon of the Lardo Iberico over it so it gently melts from the residual heat, add a shaving of aged Parmigiano or a dollop of tangy goat cheese, and wash it down with a crisp sip of Champagne or Albariño.