Dry Cured Acorn Fed Iberico Pork Fat

Iberico pork is often hailed as some of the finest in the world, thanks to the pigs’ unique lifestyle in the oak forests of Spain. These heritage pigs roam freely, feasting on acorns and living stress-free lives, which results in pork that’s intensely marbled, rich in healthy fats, and full of deep, nutty flavor. Often compared to wagyu beef for its quality, Iberico pork is especially well-suited for curing, which intensifies its naturally complex taste.

Dehesa Cordobesa’s Iberico pigs graze across 40,000 hectares of forested land near Córdoba, Spain, and this is the pure cured fat, called lardo. Cured with garlic and spices including black pepper, clove, coriander, nutmeg, cumin, rosemary, and oregano, it’s rich, buttery, and luxurious, and is best with sliced extremely thinly and served at room temperature. Add to charcuterie boards or serve it atop a slice of warm toasted rustic bread, wrapped around roasted vegetables, over fried or scrambled eggs, atop pizza, and rendered into pastas.

Ingredients: Acorn fed iberico pork fat, salt, spices(black pepper, clove, coriander, nutmeg, cumin, rosemary, oregano) garlic, citric acid, potassium nitrate, sodium nitrate.