Ingredients for 4 Servings
400 g Iberian Lardo (thinly sliced)
8 slices rustic country bread
4 tbsp liquid honey
2 sprigs fresh rosemary
2 cloves garlic
Olive oil
Freshly ground black pepper
600 g cherry tomatoes or small vine tomatoes
1 pinch sugar
Salt
Preparation
Toast the Bread: Preheat the oven to 180°C (350°F).
Lightly brush the bread slices with olive oil and place them on a baking tray.
Toast for 5-7 minutes until golden brown and crispy.
Cut the garlic cloves in half and gently rub them over the warm toasted bread.
Roast the Tomatoes: Wash and halve the tomatoes.
Heat 2 tablespoons of olive oil in a frying pan. Place the tomatoes cut-side down in the pan. Season with a pinch of sugar and salt. Cook over medium heat for approximately 5-7 minutes until the tomatoes become soft and lightly caramelized.
Assemble the Dish: Arrange the thin slices of Iberian Lardo on the warm toasted bread.
Drizzle evenly with honey.
Lightly crush the rosemary sprigs to release their aroma. Place them whole on the bread or finely chop and sprinkle over the top. Finish with freshly ground black pepper.
Serve together with the pan-roasted tomatoes.
Nice to know: Lardo has its roots in traditional European pig farming, where every part of the animal was carefully utilized. While the most famous version originates from Italy, Spain also has a long-standing tradition of producing exceptional cured pork specialties.
In regions such as Extremadura, Andalusia and Castile, pigs have been raised for generations for the outstanding quality of their fat. The renowned Iberian pigs, in particular, produce highly aromatic and beautifully marbled fat.
As early as the Middle Ages, pork fat was preserved through salting and curing, providing farmers, shepherds and travelers with an important source of energy.
To produce Lardo, selected pieces of back fat are carefully rubbed with sea salt and seasoned with ingredients such as garlic, pepper, rosemary and other Mediterranean herbs. The fat is then cured under controlled conditions for several weeks or even months.
During this maturation process, Lardo develops its characteristic silky texture and delicate, savory flavor.
Today, Spanish Iberian Lardo is considered a gourmet delicacy. Thanks to the exceptional quality of Iberian pork fat and the traditional curing process, it offers remarkable creaminess and refined flavor. Thinly sliced, it is enjoyed on fresh bread, alongside grilled meats or as an elegant ingredient in modern cuisine.
