Lardo, with its corpulent-sounding name, may not be a master of first impressions, but the salt-cured pork fat has cultivated a solid fan base among chefs who love the richness and flavor it lends to dishes. â€śItâ€™s like spreading seasoned butter on something, but five times better because itâ€™s pork fat,â€ť says chef Bruce Sherman of North Pond in Chicago of the ingredient. Traditionally, lardo is served thinly sliced on warm toast, but some chefs are incorporating the ...
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