Trend spot: lardo
Here at olive HQ we’re constantly debating what’s the next best thing since sliced bread. And sometimes, you know, the next best thing is actually just a version of the last best thing.
And so we come to toast. In the past year alone we’ve seen every possible iteration of avocado on toast (and long may they continue), sweet potato ‘toast’ (it came, it went, don’t ever try it again), rainbow toasties, mermaid toast and even unicorn toast (gross, grosser and grosser-er). Try one of our recipes for “things on toast” here.
But one new toast trend that you have to try is lardo on toast. Lardo is essentially cured pork back fat, that can be flavoured with herbs, such as a rosemary, and spices, that’s then thinly sliced and served as charcuterie.
At its most basic, a good hunk of toasted bread, layered with slices of lardo and a crack of black pepper will do – think dripping on toast circa 2017. But most recently we’ve been seeing it in restaurants draped and warmed over the top of something else. Try this simple dish below for a next-level brunch or brinner.
Where to try lardo:
Hawksmoor at Borough Market makes the most of nearby neighbour Cannon & Cannon to source Cornish lardo, which it layers on roasted heritage tomatoes on toast. thehawksmoor.com
Hawksmoor at Borough Market
Forty floors up, 24 hours a day, Duck & Waffle has been using lardo to great effect over the past few months – first folded over British asparagus with black truffle, and now with charred nectarines, radish and pickled kohlrabi juice. duckandwaffle.com
Duck & Waffle
Lardo recipe: tomatoes and lardo on toast with basil oil