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← Lard fumé

Lard fumé substitutes

Lard fumé is the traditional name in France. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

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Order one of these

Substitutes for Lard fumé that can be delivered rather than hunted down at a counter.

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Germany

Bauchspeckclose substitute

Both European cured-and-smoked pork bellies — French lard fumé and German Bauchspeck use different aromatics in the cure (Bauchspeck favours juniper and caraway) but share the cold-smoke-over-hardwood technique. Parallel charcuterie traditions.

Italy

Pancettaclose substitute

Both cured European pork bellies, but pancetta is dry-cured without smoke (Italian tradition), while lard fumé is cold-smoked (French tradition). Different finishing techniques, same cut.

United States

Pork bellyclose substitute

Same anatomical primal — lard fumé is the cured-and-cold-smoked version of the fresh pork belly. The smoke and cure transform texture and flavour fundamentally.

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