Lardo di Mare
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Salumeria di mare

When I met Mauro Pellegrini and had the chance to taste his seafood cured meats, I was instantly struck by the wonderful flavor and beauty of these products. When I later asked...

Lardo di Mare

€54.80
Tax included

Lardo di Mare Pescatori da 200 anni: the family fishes red tuna with their own fleet and processes it directly at their own facility to guarantee the utmost quality. It has an intense, briny and rich flavour, with characteristics reminiscent of both meat and fish. It melts in the mouth, giving a velvety texture. Perfect for those who love bold yet elegant flavours. A recipe not to be missed: Lemon tagliolini with lardo di mare and wild fennel. Cook the tagliolini and drain them al dente. In a large pan, heat the extra virgin olive oil with lemon zest and a pinch of pepper. Turn off the heat, add the lemon juice and a couple of tablespoons of the pasta cooking water. Pour the drained pasta into the pan and toss over low heat to combine. Plate the tagliolini and place the slices of lardo di mare on top…

Format: 800 g
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Salumeria di mare is the pure expression of fish charcuterie and seafood curing craftsmanship; the company boasts a long history of well over thirty years of processing and curing the best fresh catch from the Mediterranean, with recipes handed down since the late 1800s from father to son. Here's how Lardo di Mare is made

Lardo di Mare

Careful processing by expert hands, manual salting with Sale di Volterra salt and long curing: this is how these delicacies are born, and here's how it's made

Lardo di mare ("sea lard") is an innovative and surprising gourmet specialty, inspired by classic pork lard but made exclusively from fish. It's not a true animal "lard", but a fish product processed using techniques similar to the salting and maturing of traditional lard.

Sea lard is made from the fattiest and most prized part of certain fish, such as tuna, swordfish or amberjack. It undergoes controlled curing with sea salt, spices and aromatic herbs (often rosemary, pepper, citrus) that enhance its aroma and flavour.

It has a soft, velvety texture, a delicately savoury and briny flavour, and an intense yet elegant aroma. It can be white or slightly pink, depending on the fish used.

How to use lardo di mare

Lardo di mare is versatile and suited to many preparations, especially in gourmet cooking. Here are some ideas:

Raw: slice it thinly and place it on warm bread, crostini or focaccia.

  • Perfect as a garnish on fish carpaccio, tartare or raw fish dishes

  • Pair it with buffalo mozzarella or burrata, for a surprising sea/land contrast

Discover on Foodaloo the must-try seafood specialties

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Data sheet

Region
Toscana
Allergens
Molluscs
Shellfish
Tree nuts
Format
Pack
Certifications and Designations
Organic
Diet
Gluten Free
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