Mangalitsa Lardo 330g

Mangalitsa lardo is a traditional Hungarian szalonna made from cold-smoked pork fatback with a buttery texture, rich marbling and deeply savoury flavour.

What Is Mangalitsa Lardo?

Known in Hungary as szalonna, this artisan cured meat is made from the fatback of free-range Mangalitsa pigs. The breed’s generous marbling gives the lardo its soft, creamy consistency and distinctive depth of flavour.

Szomor Farm cures the Mangalitsa pork fatback with salt and cold-smokes it over hardwood in small batches. It is not rendered like lard; instead, it is served in fine slices or cooked as a cured delicacy that slowly softens and melts when warmed.

Unlike belly bacon, lardo is mostly fatback and has a softer, more buttery texture. Made with just Mangalitsa pork fatback and salt, it contains no added nitrates, nitrites, artificial additives or preservatives. It is a characterful addition to our selection of nitrate-free and preservative-free charcuterie.

How to Use Mangalitsa Lardo

Serve Mangalitsa lardo thinly sliced, letting its buttery fat soften at room temperature, or use it to add smoky, savoury richness to a cooked dish.

• Lay fine slices over warm crostini, sourdough or grilled polenta, then finish with black pepper, pickles, fresh herbs or a little smoked paprika, allowing the creamy fat to soften into the toast.
• Drape thin slices over roast chicken, pork chops, white fish or roasted vegetables shortly before serving, letting the warmth soften the lardo into a glossy, flavourful layer.
• Use it in place of pancetta in carbonara, pasta sauces or braises for a richer, gently smoky finish.
• Add it to a generous board with cheese, pickles, olives and other heritage-breed charcuterie.
• For a traditional Hungarian szalonna cookout, cut it into cubes, skewer them and toast carefully over an open fire until the edges turn crisp. Catch the rendered fat on bread, then enjoy with onion, peppers or pickles.

For portions, pairings and a simple way to build a balanced spread, see our Hungarian charcuterie board guide.

If you prefer a meatier, belly-style cured bacon for frying until crisp, try our Mangalitsa bacon.

Cook’s Tip

To serve uncooked, take the lardo out of the fridge 10–15 minutes beforehand so the marbling softens. When cooking, use a gentle heat: it needs little or no added oil and will release its own richly flavoured fat.

Save any rendered fat for potatoes, eggs or vegetables. For everyday roasting, frying and baking, choose our Mangalitsa lard, a dedicated rendered cooking fat.

For a fuller explanation of cured fatback, serving ideas and the difference from lard, read our guide to lardo.

Where Does It Come From?

Our Mangalitsa lardo comes from Szomor Farm, a family-owned producer established in 1989 in Kiskunság National Park on the Hungarian Great Plain. The farm lies on the former Danube floodplain, within one of Hungary’s characteristic saline-steppe landscapes.

Mangalitsa pigs roam freely outdoors and are raised slowly, helping develop the rich marbling and full flavour the breed is known for. Monika selected Szomor Farm for its traditional approach and exceptional Hungarian charcuterie.

Ingredients & Product Information

Ingredients: Mangalitsa pork fatback, salt.

Country of Origin: Hungary.

Storage: Keep refrigerated. Once opened, consume within the period stated on the pack.