After my latest Midnight Snack, I think I know how to say lardo in Polish:
smalec. I found this small tub of
Smalec z miesem in a small grocery in the suburban Long Island town where I grew up, which never had a Polish presence to my knowledge. The English translation for this mysterious meat spread is seasoned pork lard with cured pork added. And not just any cured pork, but pork dewlap, or the skin and meat below the hog's chin, pig wattle, if you will. I'm sure there are people who think that products that contain pork dewlap should be emblazoned with red stickers bearing the legend, "WARNING: CONTAINS PORK DEWLAP." As many of you already know, I am not one of those people.
Who am I to look down my snout at pork dewlap, much less lard? Though I must admit that this was the first time I've ever tasted either. When I tore the cover off the little tub, I was greeted by a lake of snowy white pork lard with a little island of cured dewlap in the center. After I mixed it up I spread a bit on some hearty rye and found it to be pretty tasty. But when I smeared a goodly amount on toasted rye with a little onion I was in porcine paradise. The lard melted onto the warm, crusty bread so perfectly that the fat sensor in my brain went off immediately, leaving me woozy with satisfaction. And with good reason, a mere tablespoon of this Polish wonder spread contains 3.5 grams of saturated fat.
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