Technique: Creating Aerated Lardo at New Hampshire’s Stages at One Washington

The idea for the aerated lardo is based off Wylie Dufresne’s aerated foie gras. We adapted his recipe to lardo, since both are renderable fats, and followed his technique, making adjustments as needed.

We get whole pigs in the restaurant, and use every part. First, we cure and age the back fat, which takes about 12 weeks. Once the lardo is shelf-stable, we cube it, and render it with water to...