Lardo?

RE*AC*TOR

I have a recipe for a rabbit and pork terrine.

I have the rabbit now - but the recipe also calls for Lardo - an Italian salted fat.

Anyone know anywhere that sells it in Dublin?

Blub2k4

RE*AC*TOR wrote:

I have a recipe for a rabbit and pork terrine.

I have the rabbit now - but the recipe also calls for Lardo - an Italian salted fat.

Anyone know anywhere that sells it in Dublin?

Are you sure it's not Lardons, which is basically bits of the rind of smoked bacon?

Normally that's what you use to moisten game, so I'd think I'm right.
Go to your butcher and ask for some lardons.
Cubed bacon fat.

The Hill Billy

Nope - I've heard it mentioned before.
Lardo is italian cured/salted pig fat.
They even have an "appellation controlee" type designation for it.

RE*AC*TOR

No its not Lardons - definetly Lardo.

Here's an example http://www.savoria.co.uk/sess/utn;jsessionid=1544bca7fe6cfae/shopdata/index.shopscript?main_url=http%3A%2F%2Fwww.savoria.co.uk%2Fsess%2Futn%3Bjsessionid%3D1544bca7fe6cfae%2Fshopdata%2F0010_Salume%2B-%2BCured%2BMeats%2F0042_Pancetta%2B%3D26amp%3D3B%2BCo%2Fproduct_details.shopscript%3Farticle%3D0020_Lardo%252Bdel%252BLeone%252B%3D28SAL63-500%3D29

Blub2k4

Ok it's Italian Speck, fair enough, I'd say that you could easily substitute it with lardons as it is effectively the same thing with a particular cure.

scotusone

lardo is very different from speck .

the most famous and expensive is lardo di collanato which has a doc appelation.

sheridans on anne street might have it , or be able to tell you where you could get it