Bacon or lard “Lardo di Colonnata” with Balsamic Vinegar of Modena IGP

Ingredients

• 8 slices of bacon or lard “Lardo di Colonnata”
• 2 tablespoons Balsamic Vinegar of Modena IGP Fm02/Bello
• 4 large slices of bread
• 2 cloves garlic

Preparation

Toast the bread for 5-10 minutes in the oven at 180° or even better on the barbecue, then rub with the garlic.

Cut the bacon or lard “Lardo di Colonnata” into very thin slices so that putting it on the slice of bread it tends to melt and becomes transparent.

Serve with a drizzle of Balsamic Vinegar of Modena IGP on the still warm slice of bacon or lard.

 

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