Limited release: available while supplies last!
- unsliced piece, 1-2lbs each
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.