One of the prized traditional foods of Tuscany, lardo is pork backfat cured with herbs. It's typically served cut into soft ribbons, and has earned the nickname prosciutto bianco, or white prosciutto among English speakers.
- 2 tbsp olive oil
- 100 gm walnut halves
- 250 gm piece chilled lardo (see note)
- 1Heat oil in a small saucepan over medium heat. Add walnuts, stirring until golden and toasted (2-4 minutes), drain (discard oil) and set aside to cool.
- 2Thinly slice lardo, arrange on a plate and bring to room temperature. Drizzle honey over and scatter walnuts to the side. Serve lardo with extra honey and rosemary leaves, and crusty bread to the side.
Note Lardo is available from select Italian butchers. Truffle honey is available from delicatessens.