Lardo di Montefeltro is a traditional cured meat product from the Emilia-Romagna region of Italy. It is made from the fatback of pigs that are raised in the Montefeltro area, which includes the towns and communes of Urbino, San Leo, and Montecopiolo. The lardo is cured with salt, pepper, and other spices for several months, resulting in a rich and flavorful meat product.
Lardo di Montefeltro can be found in specialty food shops and markets throughout the Emilia-Romagna region, including in the towns of Urbino and San Leo. Some recommended shops to find Lardo di Montefeltro include La Bottega del Buon Caffè in Urbino and La Bottega del Buon Caffè in San Leo.
One popular way to enjoy Lardo di Montefeltro is to slice it thinly and serve it on top of warm bread or crackers. Another delicious recipe is to use it as a topping for pizza, along with fresh tomatoes and basil.
Lardo di Montefeltro has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This designation ensures that the product is made using traditional methods and ingredients, and that it is produced in a specific geographic area. Some specifications of Lardo di Montefeltro include:
– Made from the fatback of pigs raised in the Montefeltro area
– Cured with salt, pepper, and other spices for at least 90 days
– Must have a minimum fat content of 90%
Sources:
– “Lardo di Montefeltro” on Emilia-Romagna Turismo (www.emiliaromagnaturismo.it)
– “Lardo di Montefeltro” on Prodotti Tipici (www.prodottitipici.com)