Tuscan farmers actually work this spread into a paste working it by hand or the side of the knife until it has reached the consistency of a paste.
Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
15 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 8 ounces Lardo di Colonnata, room temperature
  • 4 to 5 fresh sage leaves, finely chopped
  • 1 small branch fresh rosemary, finely chopped
  • Zest of 1 small lemon
  • Kosher salt and freshly ground pepper
  • Tuscan bread, for serving

Directions

Chop the lard very finely using a very sharp knife. Add the sage, rosemary and zest and season with salt and pepper. Mix well with the back of your knife or your hands. Alternatively, transfer the lard paste into a bowl and combine with a spoon. 

Serve on slices of unsalted Tuscan bread.

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