Lardo is the highly flavoured cured and fermented back fat from a pig (NOT to be confused with lard, which is tasteless and used as a baking ingredient).
With the modern preference for very lean pigs it is difficult to get pigs with thick enough back fat to make Lardo, so Capreolus only make it from rare breed pigs like the Oxford Sandy & Blacks from Sam's Pigs or Large Blacks from Judy Williamson in Cornwall. Capreolus dry cure the back fat with a blend of herbs and spices and when it is cured (which takes many months) we infuse it with English Truffle Oil (English rape seed oil infused with truffles collected in Dorset and Wiltshire) and leave it for another month before it is ready for sale.
Great Taste Awards 2020 - Judges' Notes
"...The curing and fermenting process changes the structure of the fat and makes it render at a low temperature, which gives it an incredibly silky 'mouth feel' and a rich flavour with a salty tang. Lardo can either be eaten on its own, as part of an antipasti plate, or it can be used to flavour other dishes. A sliver of Lardo placed on top of a fillet of grilled sea-bass just melts in and adds an amazing flavour..."
“...An immediate hit of truffle and herbs. Lovely hints of rosemary, backed up by gentle notes of truffle. There’s a hint of pepper too which is well measured. There is garlic, too but again balanced and discreet. Delicious and the best use of a simple, honest lump of pork fat we can think of...”
“...What a fabulous thing to behold, the perfect ingredient, eaten thinly sliced or cooked. In this particular example, the rosemary came through beautifully, clean and fresh and measured...”