Based in the Arthaus building on Richmond Road, near London Fields in Hackney, Lardo is a pizza and charcuterie restaurant set up by ex-Bistrotheque general manager Eliza Flanagan. The lovely thing about Lardo it that it cures its own meats - its "secret weapon" is its home-made charcuterie, according to restaurant reviewer Marina O'Loughlin. Drawing on the US farm-to-fork movement, resident charcutier Matt Bedell cures self-reared Mangalitza (the "Wagyu of pork") as a speciality while other meats include black anise pepperoni, fennel pollen salami, rosemary-cured lardo, and steak with bone marrow and pickled mushrooms. Veggie options include Russian salad, Trapanese and Burrata. Added to these are smoked swordfish and cuttlefish in their own ink. Eliza's dad built the beautiful wood-burning oven which is covered in blinging mirrored mosaics. From it beautiful thin based pizzas emerge, freshly baked by head chef Damian Currie (formerly of Zucca and St John Bread and Wine) who tops them with imaginative ingredients and home-made charcuterie.
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