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On LARD BREAD, in Brooklyn

For my money, Mazzola (the bakery on the corner of Union and Henry Sts) is the best.
At the A&S Pork Store on Fifth Ave in Park Slope, they sell the Cammareri lard bread. It's good, but it's not as perfect as the peppery rich addiction purveyed at Mazzola.
Both of them have salami, not prosciutto, inside - at least when I've bought it.

The Bath Ave Cammareri is under renovations btw; their goods are being sold a couple blocks down the street, near 16th Ave. There's a sign in the window . . .

Why isn't Royal Crown making this stuff?

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  1. Royal Crown sells similar stuff (prosciutto bread) on 14th Avenue.
    There is very good lard bread, several kinds (they wouldnt disclose who makes it) at ......is it Lioni's Latticini a few blocks east and south of threre?

    We still miss the lard bread in the old Carroll St. bakery which was made with salami in their delicious white loaf - not as fatty and rich as some. Still regret the loss of that Sicilian baker to the neighborhood when Cucina took over the space.

    1 Reply
    1. re: jen kalb

      Couldn't resist remembering this one, too--and the Guarino Family Bakery even earlier on in this space (I grew up with the kids). Next door was Pipitone butchers, sawdust on the floor and all.

    2. Have you tried the big round lard bread from Napoli Bakery (616 Metropolitan Avenue)? It is absolutely amazing. The meat is more bacony than salami or prosciutto, but in my mind is is leagues ahead of Mazzola, Bath Ave Cammareri and the old Henry St. Cammareri (haven't tried the new Court St. one yet).

      BTW if you go any day except Sunday, pick up a mozzarella from Tedone's Latticini across the street.

      3 Replies
      1. re: bobjbkln

        Oh yeah, missing regular access to that bread is one of my major regrets in moving out of Williamsburg.

        1. re: bobjbkln

          went to Nunzio's/Napoli a couple weeks ago and was impressed, but with their round and long country breads even more than the lard or semolina.

          The round lard bread IS impressively porky - really made more with pork cracklings, nothing smoky about it. They have a long bread too made with salami, etc that I thought was very nice, maybe more than one type - I bought all I could carry and not everything in the shop. I hope that little italian cluster survives - it has a vulnerable feeling to it.

          1. re: jen kalb

            There is nothing more fragile looking than Tedone's Latticini across the street and especially the proprietress, Mary. Every time we go I expect it to not be there, but somehow it and the hand made fresh and smoked mozzarella continues to survive.

        2. Esposito's pork store on Court Street sells a nice lard bread, but I don't know where they get it from.

          1. Can anyone comment on this places lard bread ... ?
            It looks inviting although not in the customary round shape.
            Click on image below to see.

            Bari Pork Store
            158 Avenue U (at West 7th St.)
            Bensonhurst, Brooklyn ... (one of several locations supposedly)


            2 Replies
            1. re: Cheese Boy

              Sal and Jerry's the sell to COLUCCHIO

              1. re: Cheese Boy

                I thought that thumbnail looked familiar.

                After the obligatory photo or two, I tore into it, then tried to save half my lard bread for later. Didn't work. I'm no expert on Italian baked goods, but I really, really liked it.

                And yes, Bari has two more outlets, up 18th Ave.

              2. I think Caputo's on Court Street has the best lard bread.

                5 Replies
                1. re: meldell

                  Faicco's Pork Store on 11th Avenue between 65th and 66th Street has a killer lard bread. It is round and a little bigger than a donut.

                  1. re: meldell

                    Caputo's on Court! I totally agree that it's the best for lard bread (although I like Mazzola and Cammareri too). I love going in there and seeing it glistening behind the counter. I'm also a huge fan of their vanilla biscotti with almonds.

                    They're my current favorite bakery.

                    1. re: nerdgoggles

                      the best prosciutto bread has got to be at Sal and Jerry's on 20th ave and 68th st

                        1. re: FAL

                          Mona Lisa in Bensonhurst has truly superb lard bread -- 86th street and about 14th avenue. far better than court street. (and great gelato too.)

                  2. Dairy Maid Ravioli makes the best lard bread

                    5 Replies
                    1. re: Nunzio

                      Dairy made also makes excellent stuffed shells and ravioli too. the shells are light and creamy ,very good.

                      1. re: BonnieB.

                        I agree about the Dairy Maid ravioli and for that matter their other stuffed pastas - but I dont remember ever seeing lard bread in their Ave U store when I used to visit there - where do they sell the lard bread?

                        1. re: jen kalb

                          They had their lard bread on the front counter. $8.00 a loaf, filled with lard prosuitto...
                          The lady that works behind the counter is the nicest lady I ever met!

                          1. re: Nunzio

                            Its been years since that store has been on my Saturday route - I think I will go back and see - I do remember the people were very nice and I loved their spinach ravioli.

                            1. re: jen kalb

                              It is so good to hear people talking up Dairy Maid and other places in the area. My mother's family, and now me, has lived off ave u in Gravesend for 80 years now. While I never really experienced it in the Italian hey day, I am hopeful that the standouts that still exist there, Dairy Maid, Bari Pork Store, Nuccio's Bakery, and even Meat Supreme can continue to be there for years to come. The trend has not been good with several stores closing in the last 10 years as the demographics of the area has changed.

                              Nuccio's bakery is another source for lard bread and where my family gets theirs. In years past they would (and probably still would if you are old school) take your rendered lard/ends and bake a loaf for you with your own ingredients.

                              Ahh, good food together with good memories.

                    2. CAPUTO on Court Street. Delicious Lard Bread. Keeps well, also freezes well. Reheat in oven to crisp it up and it is heavenly.

                      Unfortunately, because Proscuitto is so expensive, it is hardly ever used, but let not your heart be troubles, it is still outrageously delicious.

                      While at CAPUTO, pick up a loaf or two of their Golden Raisin Bread, absolutely wonderful with two kinds of Raisons and Fennel Seed. Makes great croutons, and I freeze one to use for making Meatballs and meatloaf. Adds that great taste. The price is ridiculously low.

                      Skip their Biscotti and Pastries, in general. Go across to Court Street Pastry for the delicioso Almond Biscotti, the most authentic I have found outside Italy, and their other Italian Specialty Pastries and Cookies.

                      5 Replies
                      1. re: Fleur

                        I bought a couple of Caputo's semolina raisin last year for a party, and found it pallid - inferior to the semolina golden raisin sold at the GAP farmers market (bakers bounty, returning in Feb) and a PALE shade of the wonderful crunchy Semolina-Fennel- Golden raisin made by Amy's bread, one of the best breads around. Maybe it was a bad day, but I felt it was light on both semolina fflour and the add-ins..

                        1. re: jen kalb

                          I'm with you on the Amy's fennel semolina bread -- readily available all over NYC and DELICIOUS!

                          1. re: jen kalb

                            Funny, I had bought the one you mentioned at STAUBITZ when CAPUTO was sold out, and I found it coarse andgrainy.

                            The CAPUTO Golden Raisin is the bread served at HENRY'S END. Are yiou sure you got the right one?

                            In any case, chaqu'un a son gout!

                          2. re: Fleur

                            I think usually lard bread is made with salami, I know Mazzola's is...and prosciutto bread is made with prosciutto. Am I wrong? Maybe it varies from place to place. In any case, YUM.

                            1. re: prunefeet

                              Lard bread is made with pork fat. My aunt used to send me to the butcher to get it. There was a salumeria on the corner next to L&B pizzeria called Margaret's. They had lard bread that was almost falling out of the paper bag it came in. Too bad they closed

                          3. I can't believe I lucked out on this site. I'm originally from old Washington Heights and for Easter my father would send me to his old neighborhood on E. 116th St. to pick up some anzunia loaves (that's what he called it). I would eat one outright in the car on the way home. That place closed eventually as did another on 9th Ave. near Manganaro's. Since I live well away from the Northeast, when I go up, I bring back some from the Grand St. area. I'm telling my son in Wmsburg. about this; he loves lard bread.

                            9 Replies
                            1. re: gino170

                              Welcome to Chowhound. I wonder if the lady that makes mozz on Metropolitan Ave has lard bread . . . that is, your son may have more local sources since Wmsburg still has some old Italian stores.

                              1. re: pitu

                                the Napoli bakery across the street from the mozz lady has lard bread. Its a great bakery seemingly still with a thriving business - I especially love the wide long loaf shape, dont know the name. wish I could get back more often. I think there are better sources for mozz in downtown brooklyn/ (assuming thats where you are) or bensonhurst etc than that little lady's store but its quite a museum piece and I think the meats and so forth are good value..

                                1. re: jen kalb

                                  The mozzerella store (closed Sundays) is Tedone Latticini at 597 Metropolitan Avenue. I think it's the best mozzerella in NYC (especially the smoked version), but that may all be in my head as this place has an old time atmosphere that remains in very few places. And Napoli Bakery may also has a wide long loaf, but the only lard bread that I know there is a round loaf. It too is perhaps the best lard bread in Brooklyn. Plus it's large and cheap.

                                  Napoli Bakery
                                  616 Metropolitan Ave, Brooklyn, NY 11211

                                  Tedone Latticini
                                  597 Metropolitan Ave, Brooklyn, NY 11211

                                  1. re: bobjbkln

                                    the "wide long" loaf im talking about is not lard bread - not sure if it is called filone or something else - actually their round country loaves are very good too. I bought a round lard bread there that was truly a lard bread - pieces of fat pork - rather than proscuitto, salami etc.. It was pretty intense and not my favorite overall for brooklyn. Maybe I am misremembering that they had baton-shaped lard bread or similar loaves of different types - but you wouldneed to go early on Saturday, say, to see.

                                    1. re: jen kalb

                                      Thanks for the details. I used to live over there, and I miss the mozz lady!

                                      1. re: jen kalb

                                        The round lard bread with pieces of fat pork, etc. is the old-fashioned one that I've always been used to that my dad called anzunia bread. (I'd like to know what 'anzunia' means; lard in a dictionary is 'strutto' or 'lardellare'.) Down in Port St. Lucie, Fl. a friend pointed me to a place that makes a more expensive bread called sausage bread - unique but too divergent. I was glad to see via Squid Kun that Napoli is better than Mazzola simply because there's less need to travel out of Wmsburg. Next time I'll have to try to compare Parisi's with Napoli's.

                                  2. re: pitu

                                    After searching further I discovered the name of Napoli and sent my son the info. It's less than 4 blocks from him. At least, whenever I should go up to visit, I won't have to travel over to Little Italy where we normally eat and shop in Chinatown too. The last time I almost waited too long on my next-to-last day. I took what was leftover in one of two spots on Grand St. (no round loaves) but learned too late of Parisi on Mott. In previous searches, I focused unsuccessfully on the name anzunia bread; a friend now helped and caused me to remember that it's also called lard bread. I think the place on E.116th where my father would go was Morrone. Thanks to all for the opinions.

                                    1. re: gino170

                                      Hi gino - Here are a couple of Digest summaries based on this conversation and others. There's some good Italian shopping and eating around there ...


                                  3. re: gino170

                                    anzunia is an old neapolitan word that mean pig. that what I was told when I was in Italy and ate this bread. I refered to it as "ansonia" because thats what my mother called it. hope this helps

                                  4. I was in Brooklyn last week. There's a bakery called Sal & Jerrys that has lard bread everyday. They also have other stuffed breads. $3 a loaf. They are OK. Dairy Maid Ravioli makes lard bread on occasion that is unbelievable filled with a lot of pork fat and prosciutto.
                                    goes for about 8 bucks. When I was a kid my aunt use to send me to the butcher to buy pork fat. She called it Ciccioli Bread