Lardo is a traditional Italian cured meat that is made from the fatback of a pig. It is a specialty of the Friuli-Venezia Giulia region in northeastern Italy. Lardo is typically seasoned with salt, herbs, and spices, and then aged for several months to develop its unique flavor and texture.

In the Friuli-Venezia Giulia region, lardo can be found in various towns and communes. One of the popular places to find lardo is in the town of San Daniele del Friuli, which is known for its production of cured meats. There are several shops in San Daniele del Friuli where you can purchase lardo, such as Salumificio Lovison and Salumificio Fratelli D’Osvaldo.

Another town where lardo can be found is Cormons, which is famous for its wine production. In Cormons, you can visit the Salumificio Prolongo to buy lardo and other cured meats.

Lardo can be enjoyed in various ways. It is often sliced thinly and served as an antipasto, accompanied by bread or crackers. It can also be used to enhance the flavor of dishes such as pasta, risotto, or roasted vegetables.

Lardo from the Friuli-Venezia Giulia region has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and quality of the product. The specifications for lardo with PAT recognition include:

– Made from the fatback of pigs raised in the region
– Seasoned with salt, herbs, and spices
– Aged for a minimum of three months
– No artificial additives or preservatives

– “Lardo di San Daniele” –
– “Salumificio Lovison” –
– “Salumificio Fratelli D’Osvaldo” –
– “Salumificio Prolongo” –