Saturday, 27 February 2016

Speck and lardo

Jack Spratt could eat no fat. Nor could the vet James Herriott. There is a wonderful account of his being fed by a kindly farmer's wife a cold slice of bacon consisting of pure fat and only managing to force it down by eating it with copious amounts of Picallili. I think I, too, would have struggled to get through it. On the other hand, I am very fond of the thin salty slices from Italy called "Lardo". Delicious on slices of toast. I rediscovered lardo in an Italian restaurant in Sheffield. In Germany, it is known as Speck.

No comments:

Post a Comment