How Long Does Lardo Keep? (Solved!)
Since lardo is cured, it should last for a pretty long time, right? But exactly how long does lardo keep?
Lardo is a special kind of pork that’s made by curing back fat. This Italian meat product can make all the difference in your recipes. Once you get a hold of lardo, you must store it the right way. If kept in the fridge, your lardo can be used for three months.
In this article, I’ll discuss the best way to store lardo.
How Long Does Lardo Last?
The reason it’s so challenging to find lardo in the US is that it’s not typically sold in your local butcher’s. Instead, it’s traditionally made in Italy and has a rich history that dates back to Roman times.
Lardo actually falls into the category of salumi, which refers to cured pork products (salumi actually means ‘salted meat’). Apart from lardo, some of the most common salumi products include prosciutto, guanciale, pancetta, salami, mortadella, and many more.
To be more precise, this delicacy is made by curing pork for approximately six months. Then, several spices are added to enhance its flavor, such as rosemary, coriander, oregano, garlic, anise, sage, cinnamon, and more. Rosemary is usually the most common spice that accompanies this pork product.
Lardo’s texture is best described as silky and buttery, and it is best eaten in small amounts. Since this product is cured, it doesn’t require cooking and lasts a long time.
All you need to do is cut it so that each slice is as thin as a piece of paper. Even though it’s best served raw, it can also be fried.
It can be used for various dishes, but it’s most commonly used for charcuterie boards. Lardo can also be used as a substitute for bacon, pancetta, and even bacon fat. You can eat it on its own, but it can also be paired with many vegetables and types of cheese.
If you’re wondering how long lardo can last, it depends on whether you have opened it or not. In any case, lardo needs to be sealed in some kind of a container.
If stored properly, it can usually last up to three months. However, unlike other types of cured meat, lardo doesn’t last as long, even if it is refrigerated.
What’s the Best Way to Store Lardo?
If you manage to find lardo, it will be in the form of a large piece of meat. These types of products are usually sold in vacuumed packaging. If you haven’t opened the package yet, you don’t necessarily need to store it in the fridge.
If you don’t plan on eating it within the next couple of days, you can store it in your pantry. Just make sure you put it in a dry and dark place. In any case, check the production and expiration date on the packaging.
On the other hand, it needs to go directly into the fridge if you have opened it. It’s also best to keep it in an air-tight container or bag. After placing it into your fridge, it can last for about 30 days.
However, just like with other types of cured meat, if you slice it or buy a pre-sliced package, it won’t last as long as larger pieces of lardo.
You should also avoid freezing your lardo. Even though doing this can preserve the meat and the flavor, it will ruin the texture.
Tips to Make Lardo Last Longer
The best way to prolong the quality of your lardo is by curing it the right way. Of course, this only applies if you produce your own meat.
Lardo is cured similarly to pancetta, using the saltbox method. During the curing process, the lardo should be kept in the dark. To be more specific, it should be kept in a shut container, covered with a black bag or cover. This is because once exposed to light, the taste of pork can become rancid.
If you’re wondering how to make store-bought lardo last longer, the best thing you can do is to tightly wrap it with a cover and store it in some kind of air-tight container.
Of course, keeping it in the fridge is a must. But keep in mind that the longer you keep it, the less fresh it will be.
Hopefully, this articled answered your question about how long lardo keeps.
Lardo is an authentic Italian delicacy, and if you are lucky enough to find it, you should know how to store it properly. Even though it can be eaten three months after the production date, it’s always a good idea to eat it as soon as possible.