Founded by restaurateurs Eliza Flanagan and Hugh Thorn, Lardo is a casual pizzeria and charcuterie bar, housed in a striking 1930's Arthaus building close to London Fields and Hackney Central. Taking it's name from the cured back fat of a pig, the dining room has an industrial vibe with floor to ceiling windows. Canteen style tables are overlooked by the central open square kitchen featuring a disco ball wood-fired oven.
In charge of the kitchen is ex-Spuntino chef Rachel O'Sullivan, who proposes a regularly changing menu that offers a variety of modern Italian small-plates consisting of house cured meats, antipasti, handmade pastas and wood fired pizza. Produce is carefully sourced emphasising impeccably fresh ingredients with meat for their charcuterie coming from a rare breed of Mangalitza pig. Look for dishes in the shape of seared onglet, castelfranco, ricotta and balsamic or maybe pea and saffron arancini, aioli and lemon. Other options worth considering is lemon sole and cherry tomatoes or the black anise pepperoni and rocket pizza, before finishing with a traditional Italian dessert of tiramisu.
To accompany the food there is a great selection of spirits, zingy cocktails and an Italian wine list that offers good value.
We have a long relationship with the folks at Native Breeds who process our pigs, sourced specifically for our products. These pigs are raised older and fatter - ideal for our purpose.