pork fat and rosemary

How to make bruschetta with whipped rosemary lardo

Bruschetta is basically fat toast. Toast thick slices of bread in a pan on the stove or maybe over an open fire or on a grill and rub the warm, crunchy bread with raw garlic and top it with all sorts of yummy combinations for a tasty snack or appetizer — from diced tomatoes with a little salt to olive paste to anchovies and mozzarella (check out some simple bruschetta inspiration over here). Or simply pop it in your toaster and smear it with cured pork fat, aka lardo, spiked with rosemary goodness.

Just to make sure that we are all on the same page, lardo and lard are not the same things. Lard is pork fat that has been rendered and clarified for cooking and baking.

Lardo, on the other hand, is a delicious cured meat product made from the cut of a pig known as fatback and seasoned with rosemary and other herbs and spices. It can be thinly sliced and draped over bruschetta or whipped with rosemary and smoothed across warm toast.

While lardo can be found throughout Italy, the most famous lardo comes from Colonnata in northern Tuscany, an area also known for its marble quarries. Here, the lardo is traditionally cured in marble tubs.

Bruschetta (aka fat toast) with whipped rosemary lardo

  • A hunk of lardo, diced
  • A small amount of rosemary, minced
  • Optional: salt
  • Thickly sliced bread
  1. Toss the diced lardo in a blender with some minced rosemary and blend until creamy. It will happen fast.
  2. Taste and add more rosemary and some salt if needed. My lardo didn’t need salt the last time I made it.
  3. Make some toast and then spread it with whipped lardo.
  4. You can freeze it too. I put my last batch in the freezer in little jars for spontaneous future snacks. You can also use it in all sorts of cooking to add a delicious and delicate pork flavor. Soups and vegetables come to mind.

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