Authentic Italian Lard Bread Recipe

This crusty, savory Italian Lard Bread is made with bread flour, rendered lard, and cured meats, and ready in about three hours. Pulling the warm loaf from the oven reveals a golden crust dotted with crispy, fatty pieces of salami. I always make this traditional recipe when I need a hearty side for Sunday dinner.

Why This Classic Works

Using pure lard instead of butter gives the dough an incredibly tender crumb. I learned that adding the fat slowly ensures it absorbs fully into the flour.

I used to skip the extra black pepper, but the sharp bite balances the rich meat perfectly. Trust the process of kneading until the dough turns silky smooth.

Italian Lard Bread Ingredients

• 500g bread flour
• 300ml warm water
• 7g active dry yeast (1 packet)
• 10g salt
• 5g sugar
• 75g pure pork lard, room temperature
• 150g cubed salami or prosciutto
• 1 tsp coarse black pepper

How To Make Italian Lard Bread

1. 1. Activate the yeast: Dissolve the yeast and sugar in warm water, letting it sit for five minutes until foamy.
2. 2. Mix the dough: Combine the bread flour and salt in a large bowl, then pour in the yeast mixture and stir.
3. 3. Incorporate the lard: Knead the dough while adding the room temperature lard a tablespoon at a time until smooth.
4. 4. Add the meat: Fold in the cubed salami and black pepper, ensuring the pieces are evenly distributed.
5. 5. First rise: Cover the bowl with a damp towel and let the dough rise for one hour until doubled in size.
6. 6. Shape the loaf: Punch down the dough, shape it into an oval loaf, and place it on a parchment-lined baking sheet.
7. 7. Second rise: Cover lightly and let the shaped loaf rise for another forty-five minutes.
8. 8. Bake the bread: Bake at 200°C (400°F) for forty minutes until the crust is deep golden brown and sounds hollow when tapped.

Recipe Tips

• Use room temperature lard: Cold fat will not mix smoothly into the dough and leaves hard lumps.
• Cube the meat small: Cutting the salami into quarter-inch pieces prevents the dough from tearing during shaping.
• Check water temperature: The water should be warm but not hot, or it will kill the yeast instantly.

What To Serve With Lard Bread

Slice this rich loaf to serve alongside a simple minestrone soup or a fresh tomato salad. It also makes an incredible base for a cured meat and cheese sandwich.

How To Store

Keep the baked loaf wrapped tightly in foil at room temperature for up to three days. For longer storage, slice the bread and freeze the pieces in an airtight bag for up to two months.

FAQs

• Can I use butter instead of lard? You can substitute butter, but the texture will be slightly heavier and lack the traditional savory pork flavor. Lard is highly recommended.
• Why did my bread turn out dense? Dense bread usually happens if the yeast is expired or the water was too hot. Ensure your yeast foams before mixing.
• What type of meat works best? Hard salami, prosciutto, or pancetta are excellent choices. Avoid wet meats like cooked ham, as they add too much moisture.
• Can I let the dough rise overnight? Yes, you can place the covered bowl in the fridge for a slow cold fermentation. Bring it to room temperature before shaping.

Nutrition

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 450mg
• Total Carbohydrate: 38g
• Protein: 10g

Try More Recipes:

• Easy Crusty Whole Wheat Italian Bread Recipe
• Authentic Italian Bread Rolls Recipe
• Easy Italian Bread French Toast Bake Recipe

Italian Lard Bread

Recipe by Paula

Servings

10

servings

Prep time

20

minutes

Total time

3

minutes

This crusty Italian Lard Bread uses rich pork fat, hard salami, and coarse black pepper for a savory side ready in three hours. Bring this traditional loaf to your next family dinner for a comforting, homemade addition to the table.

Ingredients

• 500g bread flour

• 300ml warm water

• 7g active dry yeast (1 packet)

• 10g salt

• 5g sugar

• 75g pure pork lard, room temperature

• 150g cubed salami or prosciutto

• 1 tsp coarse black pepper

Directions

• 1. Activate the yeast: Dissolve the yeast and sugar in warm water, letting it sit for five minutes until foamy.
• 2. Mix the dough: Combine the bread flour and salt in a large bowl, then pour in the yeast mixture and stir.
• 3. Incorporate the lard: Knead the dough while adding the room temperature lard a tablespoon at a time until smooth.
• 4. Add the meat: Fold in the cubed salami and black pepper, ensuring the pieces are evenly distributed.
• 5. First rise: Cover the bowl with a damp towel and let the dough rise for one hour until doubled in size.
• 6. Shape the loaf: Punch down the dough, shape it into an oval loaf, and place it on a parchment-lined baking sheet.
• 7. Second rise: Cover lightly and let the shaped loaf rise for another forty-five minutes.
• 8. Bake the bread: Bake at 200°C (400°F) for forty minutes until the crust is deep golden brown and sounds hollow when tapped.