HOME > Chowhound > San Diego >

Discussion

Lardo

  • 17
  • Share

Looking for Lardo in San Diego... Anyone know?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Knight Salumi. Otherwise, good luck. Even unheard of in Little Italy from my attempts (Mona Lisa looked at me crazy), although I haven't looked recently.

    2 Replies
    1. re: mjill

      Knight Salumi had a decent supply of lardo at the Little Italy market today and I suspect they'll have some at the Hillcrest market tomorrow.

      1. re: mjill

        Haha I got that same look.. I probably gave the same look back as i couldn't believe someone that has an Italian market doesn't know what lardo is.

      2. I had some very good lardo at Bruno Napoletano.

        1. I had some very good lardo @ Vivace in Carlsbad

          1. Speck is a form of Lardo, at least that was what an old Italian friend told me.

            It is sold at Bristol Farms (and deli meats are 30% off until Tuesday).

            1 Reply
            1. re: Cathy

              The word "speck" has very different meanings in different parts of Europe and even Italy. But most of the time speck is not the same or even close to lardo. Speck is most often used to describe a special juniper-flavored ham which is often cold-smoked.

            2. Good luck. I've tried linkerys lardo it wasn't good at all. Haven't tried knight. I ended up ordering it from boccalone in SF.. The only problem ordering from them is you have to get the variety pack of pancetta, guanicale, and the lardo. The quality is top notch and you wont find anything like it around here.

              6 Replies
              1. re: SDGourmand

                There you go, case closed!

                1. re: SDGourmand

                  I'm failing to see the problem here.

                  1. re: Josh

                    Although all are primo, maybe Mr. SDGourmand didn't want the 'package' which included power steering, sun roof and Bose stero sound system!

                    1. re: cstr

                      I wanted the works not sure the OP does considering it's $50

                      1. re: SDGourmand

                        I crave for that taste and texture no matter what the price.

                        1. re: cstr

                          totally agree there is nothing like it when it's done right..

                2. Umm. Guanicale. Carbonara....

                  2 Replies
                  1. re: Fake Name

                    Blasphemer.

                    1. re: Fake Name

                      I just made one of Ann Burelles guanicale recipes a few days ago with buccatini, came out great.