Lardo is cured pork fatback prized for its soft, buttery texture and deep savoury flavour. In Hungary, this style of delicacy is known as szalonna, and Mangalitsa pork gives it especially generous marbling.
It may look like a simple piece of cured fat, but lardo is remarkably versatile. Serve it in whisper-thin slices on warm bread, let it gently melt over roasted vegetables or use it to bring smoky richness to a favourite dish.
What Is Lardo?
Lardo is made from pork fatback: the firm layer of fat from along a pig's back. Rather than being rendered down like cooking lard, it is cured, then served in fine slices or used as a flavourful cooking ingredient.
Our Mangalitsa lardo is a traditional Hungarian szalonna made from cold-smoked pork fatback. Szomor Farm cures it with salt and cold-smokes it over hardwood, creating a delicacy with a creamy texture, rich marbling and a gently smoky finish.
What Does Lardo Taste Like?
Good lardo is soft, rich and savoury rather than heavy. As it warms, the fat becomes silky on the palate, carrying the flavour of the cure and smoke. Mangalitsa is particularly well suited to it because this heritage breed is known for its generous marbling and full flavour.
When sliced very thinly, it should soften almost immediately on warm bread or over hot food. A little goes a long way, so it works beautifully as a finishing ingredient as well as a centrepiece on a charcuterie board.
Lardo vs Lard vs Bacon
Although the names are similar, they have different uses in the kitchen.
- Lardo is cured pork fatback. It is served in thin slices or used to add richness and flavour to cooked dishes.
- Mangalitsa lard is rendered cooking fat. It is the practical choice for roasting, frying and baking.
- Mangalitsa bacon is made from pork belly, so it has a meatier texture and is especially good when fried until crisp.
- Pancetta is also cured pork belly, traditionally Italian in style, and is usually used to add savoury depth to sauces, pasta and braises.
How to Serve Lardo
For serving uncooked, Monika recommends taking the lardo from the fridge around 10 to 15 minutes before eating. This allows the marbling to soften slightly, making it easier to slice and bringing out its creamy texture.
- Slice it very thinly and lay it over warm sourdough, crostini or grilled polenta.
- Finish with black pepper, pickles, chopped herbs or a little smoked paprika.
- Serve it with firm cheese, olives, pickled vegetables and crusty bread on a generous charcuterie board.
- Place a few slices over a warm baked potato, where the lardo can soften into the skin and flesh.
How to Cook with Lardo
Monika recommends using lardo as a finishing ingredient or flavour layer rather than treating it as an everyday frying fat. It releases its own richly flavoured fat when warmed, so use gentle heat and add little or no additional oil.
- Drape thin slices over roast chicken, pork chops or white fish shortly before serving.
- Lay it over asparagus, cabbage, squash or other roasted vegetables for the final few minutes of cooking.
- Stir small pieces into beans, lentils, soups or pasta sauces for a deeper savoury note.
- Wrap a little around lean meat or fish before roasting to help keep it succulent and add gentle smokiness.
- For a traditional szalonna cookout, toast cubes carefully over an open fire and let the rendered fat fall onto bread, then enjoy with onion, peppers or pickles.
Hungarian Szalonna and Mangalitsa Pork
In Hungary, cured and smoked pork fatback is known as szalonna and has long been enjoyed with bread, vegetables and other simple accompaniments. Mangalitsa brings a particularly luxurious character to this tradition because its marbling gives the cured fatback a softer texture and fuller flavour.
Our lardo comes from Szomor Farm, a family-owned producer established in 1989 in the Kiskunság National Park on the Hungarian Great Plain. The farm raises Mangalitsa pigs outdoors and produces charcuterie in small batches. Explore our wider Mangalitsa pork collection for more from this distinctive heritage breed.
How to Store Lardo
Keep lardo refrigerated and follow the use-by and once-opened guidance on the pack. Wrap any remaining piece securely or return it to its original packaging, limiting its exposure to air so it stays at its best.
When serving, bring out only the amount you intend to eat. Return the rest to the fridge promptly, then allow a fresh portion to soften briefly before the next use.
Frequently Asked Questions
Can you eat lardo without cooking it?
Yes. Lardo is cured and ready to eat. Slice it finely, let it soften briefly at room temperature and serve it on warm bread, with cheese or as part of a charcuterie board.
Is lardo the same as bacon?
No. Lardo is made from fatback and has a soft, buttery texture. Bacon is generally made from pork belly and contains more meat, making it better suited to frying until crisp.
Is lardo the same as lard?
No. Lardo is cured pork fatback, while lard is rendered pork fat used for cooking. Lardo can render when warmed, but dedicated lard is more practical for regular roasting, frying and baking.
How thinly should lardo be sliced?
Very thinly. Fine slices soften more readily and give the best texture, particularly when served on warm bread or placed over hot food.
Does Mangalitsa lardo need added oil when cooking?
Usually not. It releases its own richly flavoured fat as it warms, so begin with gentle heat and add oil only if a particular recipe needs it.
Is this lardo made with preservatives?
No. It is made with Mangalitsa pork fatback and salt, with no added nitrates, nitrites, artificial additives or preservatives.
Explore Hungarian Charcuterie
Whether you serve it simply with warm bread or use it to enrich a cooked dish, lardo is an easy way to bring the depth of traditional cured pork to the table. For more distinctive meats, smoked specialities and serving ideas, explore our Hungarian charcuterie collection.