{"id":3936,"date":"2026-04-22T11:07:03","date_gmt":"2026-04-22T11:07:03","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=3936"},"modified":"2026-04-22T11:07:09","modified_gmt":"2026-04-22T11:07:09","slug":"%f0%9f%a7%88%f0%9f%87%ae%f0%9f%87%b9-lardo-italien-lart-ancestral-de-la-graisse-affinee-histoire-secrets-et-usages-dun-tresor-meconnu","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=3936","title":{"rendered":"\ud83e\uddc8\ud83c\uddee\ud83c\uddf9 Lardo italien : l\u2019art ancestral de la graisse affin\u00e9e \u2013 Histoire, secrets et usages d\u2019un tr\u00e9sor m\u00e9connu"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">En France, le mot <em>saindoux<\/em> \u00e9voque une graisse blanche, fondue, filtr\u00e9e, utilis\u00e9e pour la cuisson ou la p\u00e2tisserie.<br>En Italie, le mot <strong>Lardo<\/strong> d\u00e9signe tout autre chose :<br>\ud83d\udc49 <strong>une charcuterie noble<\/strong>, crue, sal\u00e9e, \u00e9pic\u00e9e, matur\u00e9e pendant des mois dans du marbre, du bois ou m\u00eame du vin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deux mondes, deux produits, deux histoires.<br>Et pourtant, le Lardo italien reste largement m\u00e9connu en France, alors qu\u2019il est consid\u00e9r\u00e9 comme l\u2019un des joyaux de la charcuterie artisanale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd\u2019hui, on plonge dans l\u2019univers fascinant du <strong>Lardo<\/strong>, de Colonnata \u00e0 Arnad, en passant par la V\u00e9n\u00e9tie et la Valpolicella.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83e\uddc8 <strong>Lardo vs Saindoux : deux produits totalement diff\u00e9rents<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Avant tout, clarifions une confusion fr\u00e9quente.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\uddeb\ud83c\uddf7 <strong>Le saindoux fran\u00e7ais<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>graisse fondue puis refroidie<\/li>\n\n\n\n<li>texture cr\u00e9meuse, blanche<\/li>\n\n\n\n<li>utilis\u00e9 comme mati\u00e8re grasse de cuisson<\/li>\n\n\n\n<li>obtenu par fonte de la panne ou du lard gras<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\uddee\ud83c\uddf9 <strong>Le Lardo italien<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>graisse <strong>crue<\/strong>, non fondue<\/li>\n\n\n\n<li>sal\u00e9e, \u00e9pic\u00e9e, aromatis\u00e9e<\/li>\n\n\n\n<li>affin\u00e9e 6 \u00e0 12 mois<\/li>\n\n\n\n<li>produit gastronomique \u00e0 part enti\u00e8re<\/li>\n\n\n\n<li>se d\u00e9guste en tranches fines, comme un salume<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Le Lardo n\u2019est pas un \u201csaindoux italien\u201d.<br>C\u2019est une <strong>charcuterie d\u2019affinage<\/strong>, au m\u00eame titre que le jambon ou la coppa.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83e\uddc2 <strong>Comment fabrique\u2011t\u2011on le Lardo ?<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">La fabrication du Lardo est un art ancestral.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. <strong>S\u00e9lection de la graisse dorsale<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La partie la plus noble : \u00e9paisse, blanche, r\u00e9guli\u00e8re.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. <strong>Salage \u00e0 sec<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Avec du sel marin, parfois du sel de Cervia.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. <strong>\u00c9pices &amp; herbes aromatiques<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Selon les r\u00e9gions :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>poivre<\/li>\n\n\n\n<li>ail<\/li>\n\n\n\n<li>romarin<\/li>\n\n\n\n<li>sauge<\/li>\n\n\n\n<li>cannelle<\/li>\n\n\n\n<li>clous de girofle<\/li>\n\n\n\n<li>baies de geni\u00e8vre<\/li>\n\n\n\n<li>herbes alpines<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. <strong>Affinage long<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">C\u2019est l\u00e0 que la magie op\u00e8re.<br>Selon la tradition :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>dans des cuves en marbre de Carrare<\/strong> \u2192 Colonnata IGP<\/li>\n\n\n\n<li><strong>dans des cuves en bois de ch\u00e2taignier (doils)<\/strong> \u2192 Arnad DOP<\/li>\n\n\n\n<li><strong>dans du Vin Cristallino (Amarone + Recioto)<\/strong> \u2192 Lardivino<\/li>\n\n\n\n<li><strong>dans des herbes de montagne<\/strong> \u2192 V\u00e9n\u00e9tie<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant des mois, le Lardo absorbe les ar\u00f4mes, se parfume, se transforme.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83c\udfd4\ufe0f <strong>Lardo di Colonnata IGP : le marbre comme \u00e9crin<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00e9 dans les carri\u00e8res de marbre de Carrare, le <strong>Lardo di Colonnata<\/strong> est probablement le plus c\u00e9l\u00e8bre.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi le marbre ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Parce qu\u2019il :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>r\u00e9gule naturellement l\u2019humidit\u00e9<\/li>\n\n\n\n<li>garde une temp\u00e9rature stable<\/li>\n\n\n\n<li>prot\u00e8ge la viande<\/li>\n\n\n\n<li>enrichit les ar\u00f4mes<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Les tranches de Lardo sont superpos\u00e9es dans des <strong>conches en marbre<\/strong>, avec sel, ail, poivre, romarin.<br>Elles y reposent <strong>au moins 6 mois<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9sultat :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>texture fondante<\/li>\n\n\n\n<li>parfum d\u00e9licat<\/li>\n\n\n\n<li>saveur douce, presque sucr\u00e9e<\/li>\n\n\n\n<li>ar\u00f4mes d\u2019herbes et de pierre froide<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Un produit mythique, appr\u00e9ci\u00e9 depuis\u2026 Michel\u2011Ange lui\u2011m\u00eame.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83c\udf32 <strong>Lardo d\u2019Arnad DOP : la tradition alpine<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Dans la Vall\u00e9e d\u2019Aoste, le <strong>Lardo d\u2019Arnad<\/strong> est une fiert\u00e9 locale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il est affin\u00e9 dans des <strong>doils<\/strong>, cuves en bois de ch\u00e2taignier ou de m\u00e9l\u00e8ze, avec :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ail<\/li>\n\n\n\n<li>laurier<\/li>\n\n\n\n<li>cannelle<\/li>\n\n\n\n<li>herbes alpines<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Le r\u00e9sultat est plus aromatique, plus rustique, plus intense que celui de Colonnata.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un produit parfait pour :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>la polenta<\/li>\n\n\n\n<li>les r\u00f4tis<\/li>\n\n\n\n<li>les soupes<\/li>\n\n\n\n<li>les plateaux montagnards<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83c\udf77 <strong>Lardivino : le Lardo affin\u00e9 dans l\u2019Amarone &amp; le Recioto<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Cr\u00e9ation du <strong>Vigneto dei Salumi<\/strong>, le Lardivino est une innovation totale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Lardo est :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>affin\u00e9 6\u20137 mois en cave<\/li>\n\n\n\n<li>puis immerg\u00e9 60\u201370 jours dans le <strong>Vin Cristallino<\/strong><br>(m\u00e9lange d\u2019Amarone et de Recioto)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9sultat :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ar\u00f4mes de vin rouge<\/li>\n\n\n\n<li>notes balsamiques<\/li>\n\n\n\n<li>parfum floral<\/li>\n\n\n\n<li>gras fondant, presque sucr\u00e9<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Un produit rare, gastronomique, introuvable ailleurs.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83c\udf3f <strong>Lardo de V\u00e9n\u00e9tie : douceur et herbes de montagne<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Plus jeune, plus doux, plus souple, le Lardo v\u00e9nitien est :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>affin\u00e9 1 mois<\/li>\n\n\n\n<li>parfum\u00e9 aux herbes alpines<\/li>\n\n\n\n<li>l\u00e9g\u00e8rement \u00e9pic\u00e9<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Il est parfait pour :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>bruschette<\/li>\n\n\n\n<li>polenta<\/li>\n\n\n\n<li>l\u00e9gumes saut\u00e9s<\/li>\n\n\n\n<li>risottos<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83c\udf7d\ufe0f <strong>Comment d\u00e9guster le Lardo ?<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Le Lardo se d\u00e9guste <strong>froid<\/strong>, en tranches tr\u00e8s fines, id\u00e9alement sur un support chaud.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Les meilleures associations :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>pain grill\u00e9<\/li>\n\n\n\n<li>polenta chaude<\/li>\n\n\n\n<li>pommes de terre r\u00f4ties<\/li>\n\n\n\n<li>figues, miel, noix<\/li>\n\n\n\n<li>crevettes ou coquilles Saint\u2011Jacques<\/li>\n\n\n\n<li>risotto blanc<\/li>\n\n\n\n<li>l\u00e9gumes d\u2019hiver<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Les meilleurs vins :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prosecco<\/li>\n\n\n\n<li>Durello<\/li>\n\n\n\n<li>Nebbiolo<\/li>\n\n\n\n<li>Barbera<\/li>\n\n\n\n<li>Lambrusco sec<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83e\udd47 <strong>Notre gamme de 9 Lardo artisanaux<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Voici les 9 r\u00e9f\u00e9rences que tu proposes :<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Lardivino \u2013 Vin Cristallino \u2013 500 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo con Scannello \u2013 220 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo di Colonnata IGP \u2013 300 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo d\u2019Arnad DOP \u2013 400 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo d\u2019Arnad DOP \u2013 800 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo Veneto \u2013 400 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo Veneto \u2013 800 g<\/strong><\/li>\n\n\n\n<li><strong>Lardo di Colonnata IGP entier \u2013 2 kg<\/strong><\/li>\n\n\n\n<li><strong>Lard colonnata IGP entier 2 kg<\/strong><\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h1 class=\"wp-block-heading\">\u2764\ufe0f <strong>Conclusion : le Lardo, un tr\u00e9sor italien \u00e0 red\u00e9couvrir<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Le Lardo n\u2019est pas une simple graisse.<br>C\u2019est une <strong>charcuterie d\u2019affinage<\/strong>, un produit noble, un h\u00e9ritage culinaire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Qu\u2019il soit toscan, vald\u00f4tain, v\u00e9nitien ou vinifi\u00e9, il raconte :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>un territoire<\/li>\n\n\n\n<li>un savoir\u2011faire<\/li>\n\n\n\n<li>une histoire<\/li>\n\n\n\n<li>une culture gastronomique<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Et aujourd\u2019hui, gr\u00e2ce \u00e0 Esprit Mezzo Giorno, il arrive en France dans toute sa splendeur.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3944\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2122-lardo-di-colonnata-igp-intero-1.avif\" alt=\"\" class=\"wp-image-3944\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2122-lardo-di-colonnata-igp-intero-1.avif 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2122-lardo-di-colonnata-igp-intero-1-300x300.avif 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2122-lardo-di-colonnata-igp-intero-1-100x100.avif 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2122-lardo-di-colonnata-igp-intero-1-150x150.avif 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3943\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/829-quattro-case-lardo-al-pepe-nero-minimo-stagionatura-6-mesi-1.avif\" alt=\"\" class=\"wp-image-3943\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/829-quattro-case-lardo-al-pepe-nero-minimo-stagionatura-6-mesi-1.avif 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/829-quattro-case-lardo-al-pepe-nero-minimo-stagionatura-6-mesi-1-300x300.avif 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/829-quattro-case-lardo-al-pepe-nero-minimo-stagionatura-6-mesi-1-100x100.avif 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/829-quattro-case-lardo-al-pepe-nero-minimo-stagionatura-6-mesi-1-150x150.avif 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3937\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/731-lardo-d-arnad-forma-intera-1-5kg-1.avif\" alt=\"\" class=\"wp-image-3937\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/731-lardo-d-arnad-forma-intera-1-5kg-1.avif 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/731-lardo-d-arnad-forma-intera-1-5kg-1-300x300.avif 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/731-lardo-d-arnad-forma-intera-1-5kg-1-100x100.avif 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/731-lardo-d-arnad-forma-intera-1-5kg-1-150x150.avif 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3942\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/1423-lardo-nostrano-di-soave-trancio-1.avif\" alt=\"\" class=\"wp-image-3942\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/1423-lardo-nostrano-di-soave-trancio-1.avif 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/1423-lardo-nostrano-di-soave-trancio-1-300x300.avif 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/1423-lardo-nostrano-di-soave-trancio-1-100x100.avif 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/1423-lardo-nostrano-di-soave-trancio-1-150x150.avif 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3945\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2843-lardo-di-colonnata-igp-300g-1.avif\" alt=\"\" class=\"wp-image-3945\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2843-lardo-di-colonnata-igp-300g-1.avif 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2843-lardo-di-colonnata-igp-300g-1-300x300.avif 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2843-lardo-di-colonnata-igp-300g-1-100x100.avif 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/2843-lardo-di-colonnata-igp-300g-1-150x150.avif 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3939\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3084-lardo-con-scannello-350g-1.avif\" alt=\"\" class=\"wp-image-3939\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3084-lardo-con-scannello-350g-1.avif 500w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3084-lardo-con-scannello-350g-1-300x300.avif 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3084-lardo-con-scannello-350g-1-100x100.avif 100w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3084-lardo-con-scannello-350g-1-150x150.avif 150w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"500\" height=\"500\" data-id=\"3941\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3879-lardivino-lardo-affinato-nel-vino-cristallino-500g-1.avif\" alt=\"\" class=\"wp-image-3941\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/3879-lardivino-lardo-affinato-nel-vino-cristallino-500g-1.avif 500w, 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Deux mondes, deux produits, deux histoires.Et pourtant, le Lardo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-3936","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\ud83e\uddc8\ud83c\uddee\ud83c\uddf9 Lardo italien : l\u2019art ancestral de la graisse affin\u00e9e \u2013 Histoire, secrets et usages d\u2019un tr\u00e9sor m\u00e9connu - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=3936\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\ud83e\uddc8\ud83c\uddee\ud83c\uddf9 Lardo italien : l\u2019art ancestral de la graisse affin\u00e9e \u2013 Histoire, secrets et usages d\u2019un tr\u00e9sor m\u00e9connu - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"En France, le mot saindoux \u00e9voque une graisse blanche, fondue, filtr\u00e9e, utilis\u00e9e pour la cuisson ou la p\u00e2tisserie.En Italie, le mot Lardo d\u00e9signe tout autre chose :\ud83d\udc49 une charcuterie noble, crue, sal\u00e9e, \u00e9pic\u00e9e, matur\u00e9e pendant des mois dans du marbre, du bois ou m\u00eame du vin. 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