Ibérico lard (manteca ibérica)

Saindoux ibérique (manteca ibérica)

What it is

Acorns are so heavy in oleic acid that Extremadura calls the pigs that eat them olive trees on four legs, and the fat takes on the same chemistry. Rendered, it sets to a spreadable cream instead of the hard white block ordinary lard makes.

In the kitchen

Use it where the pork flavour has to survive: roast potatoes, or spread thin on toast with salt. Above 180 °C the aroma burns off and you have paid for nothing.

Goes with

Potato Garlic Pimentón de la Vera Rosemary White beans Chickpeas Onion

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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