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. “It’s like spreading seasoned butter on something, but five times better because it’s pork fat,” 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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