Truffle Infused Lardo


Showing availability for delivery on Monday 18th January


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Capreolus Fine Foods says

The thickest back fat from free-range West Country pigs is cured for 3 months with rosemary, garlic, sage, juniper berries and black pepper. It is then fermented, a process that alters the structure of the fat and makes it render at much lower temperature; this gives the fat an incredibly silky mouth-feel. It is then brushed with English truffle oil and allowed to infuse for a further month. Amazing on hot sour-dough bread as a canapé, or shavings over a risotto.


Pork back fat, salt, rosemary, garlic, sage, juniper berries, black pepper, truffle oil Preservatives: Sodium nitrite, Sodium ascorbate 110g pork used per 100g product

Allergy Advice

It may contain: Sulphites, Sulphur dioxide

Meet Capreolus Fine Foods


They work closely with a number of local farmers who produce animals to the highest welfare standards. The meat is then cured using the finest herbs and spices that are freshly ground for every batch. The cured meat is slowly dried in maturing rooms until the flavours develop and the texture firms up. A few of the products are lightly smoked over beech wood which imparts a soft, almost sweet flavour to the meat; most are not smoked, leaving the flavour of the meat to speak for itself.

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