Montanegra Iberico Bellota Lardo is a type of charcuterie product made in Extremadura by curing strips of fatback from Iberian black pigs with salt. Iberico lardo comes from the legendary Iberrian breed pigs who are raised on a diet of grass and acorns which provide the meat and fat with its distinctive sweet aroma and nutty flavour.
Iberico Lardo is not just lard, it is a melt-in-your-mouth charcuterie product unlike any other. Fatback from Spanish Iberico de Bellota pork is ideal to make the best lardo. Once it is salted, the fatback is hung to dry for weeks, losing most of its water and transforming into a silky, spreadable block of piggy flavour.
Iberico Lardo joins a growing list of chic lards and drippings that can be used as a basting and flavouring agent in multiple cooking methods or simply eaten on its own.
Sliced in super thin, translucent slices, this Iberico Lardo will literally melt on your tongue. Serve on warm toasted bread by itself, or with a sprinkle of chopped rosemary, grated lemon zest and olive oil or with fresh tomatoes and anchovies for a luxurious tapa.
Our Iberico Lardo comes vacuum pac in 1kg pieces. Keep refrigerated. Serve at room temperature, sliced thinly. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks.
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.
About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area.
The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.