Limited release!
Silky pork back fat cured with Tripani sea salt, thyme, white pepper, bay leaves and lemon peel...made from Iberico hogs pasture-raised in Indiana and finished on a diet of chestnuts + apples.
Serve on crostini still hot from the broiler -- the heat from the bread begins to render the lardo deliciously. Top with local honey and fresh thyme.
Available in your choice of sizes including:
- Small about 0.5-1 lb each
- Large about 1 - 1.5 lbs each
Ready to use right out of the package. Keep refrigerated or freezer for longer storage.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.