pierino is a trusted source on General Cooking and Tough Love.
Lardo will keep a long time in the fridge. It really is just pig fat. I personally wouldn't freeze it. What we think of as "lard" here, in Italy would be called "strutto". That stuff lasts forever.
Margie is a trusted home cook immersed in German foodways.
Lardo, if it is truly lardo, is a salume, and is fat cured with salt. The purpose of curing meat with salt was to preserve it for use later on in the year when fresh meat was not available. So it keeps well in the refrigerator--just be sure it is wrapped well. Don't freeze it--you will ruin the texture and that would be a shame.
Thank you. Purchased from Eataly, NYC, so will assume the quality is excellent.
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Well played. You deserve a cookie.
One scoop or two? (or three? OR ALL 24?)
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