Limited release: available while supplies last!
- unsliced piece, 1-2lbs each
Download product spec sheet and our cheat sheet on all Indiana Iberico releases.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
We seasoned this exceptional Indiana iberico backfat with bay leaves, white pepper, lemon peel, thyme, and slow food presidium trapani sea salt to dry cure for limited-edition lardo.
Cut thin, translucent slices to render into crostini still hot from the broiler and pizza and Tuscan schiacciata. Adorn steaks, roasted veggies, and grilled stone fruits + pears. Wrap dates + scallops and melt into creamy seafood risotto.
Keep refrigerated. Best-by 220 days after packed-on date.