Food Prediction number two

I also predict that you will see lardo on restaurant menus with increasing frequency. Food writers and chefs have known about this stuff for a few years, but because of the fad for low-fat, it never has been an easy sell to the public. Now, with the tides turned against carbs, lardo will start to appear more and more frequently. Not everyone will relish slices of the stuff on toast, but it will make its way into more and more salads, entrees, sausages, etc.

If you want to taste for yourself, the only supplier that I know of in the United States is Niman Ranch, who make an excellent lardo at a reasonable price. Unfortunately they only sell it in large slabs (although I talked to them a few weeks ago and they were considering packing it in smaller packages), so you will want to freeze it or go in on a slab with others (for my Bay Area and Sacramento readers, let me know and I will be happy to give you a piece).