It all started one crisp autumn morning in Brooklyn, where the aroma of fresh-baked bread wafted through the corner Italian bakery. I was drawn in by the comforting scent, only to discover something I’d never tasted before — lard bread, also known as prosciutto bread. One bite, and I was hooked. Golden brown on the outside, tender and savory inside, with bits of salty cured meat and black pepper nestled in every slice — it was rustic perfection.
Lard bread has its roots in Italian-American kitchens, especially in the communities of New York and New Jersey. Traditionally made during the holidays, this savory loaf has found its way into the hearts (and stomachs) of food lovers year-round. Unlike your everyday sandwich bread, lard bread is infused with rendered pork fat, giving it a deeply satisfying flavor and pillowy texture. It’s bread that doesn’t need butter — it is the butter.
Just as Rogoumo bread, a spicy and aromatic Chinese staple, captures regional flavor through meat-filled layers, lard bread tells a savory story with Italian influence and rich tradition.
So why do people love this recipe? Because it strikes the perfect balance between indulgent and nostalgic. It evokes family gatherings, Sunday suppers, and that warm bakery scent that wraps around you like a hug. Whether you enjoy it as-is, toast it for breakfast, or use it as a base for a hearty sandwich, lard bread always delivers a bold, comforting flavor.
Ingredients for Traditional Lard Bread Recipe
Here’s what you’ll need for the perfect homemade lard bread:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon instant dry yeast
- 1 ½ cups warm water (110°F/43°C)
- 3 tablespoons lard (room temperature)
- 1 cup diced prosciutto, pancetta, or salami
- 1 tablespoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Ingredient Variations and Substitutions
Lard bread is as versatile as it is delicious. Here are some ingredient tweaks you can make:
- Meats: Swap prosciutto with soppressata, pepperoni, or cooked bacon for different flavors.
- Fats: If lard is unavailable, you can use bacon grease or unsalted butter (though flavor will slightly differ).
- Cheese Add-In: Add ½ cup grated Pecorino Romano or provolone for an extra cheesy twist.
- Herbs: Mix in a teaspoon of dried oregano or rosemary for a herbed version.
- Spicy Kick: A pinch of cayenne or chili flakes adds a fiery edge.
How to Make Lard Bread Recipe?
1. Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and active.
2. Make the Dough
Add flour and salt to the yeast mixture. Mix until combined, then add the lard. Knead the dough for 8–10 minutes by hand (or 5–6 minutes in a stand mixer with a dough hook) until it becomes smooth and elastic.
3. First Rise
Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
4. Fold in the Flavor
Once risen, punch down the dough. Turn it out onto a floured surface and knead in the diced meat, black pepper, and any additional flavorings (like cheese or chili flakes). Shape it into a loaf or a round boule.
5. Second Proof
Place the shaped dough onto a parchment-lined baking tray. Cover loosely and let it rest for another 30–40 minutes while the oven preheats to 375°F (190°C).
6. Egg Wash & Bake
Beat the egg with 1 tablespoon of water and brush the top of the loaf for a golden crust. Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Cool & Slice
Let the bread cool on a wire rack for at least 20 minutes before slicing. This prevents the inside from getting gummy and allows the flavors to settle.
Pro Tips for the Perfect Lard Bread
Lard bread is rich and savory with meat-infused flavor, while breads like Jamaican Hard Dough Bread are known for their dense texture and subtle sweetness. Both are filling, versatile, and perfect for toasting or sandwiches — but each has its own cultural twist.
- Use room temperature lard for easier incorporation into the dough.
- Don’t overload with meat — too much filling can cause tearing or uneven baking.
- Let it rest after baking — cutting too soon can make the interior soggy.
- Use a baking stone or steel for better heat distribution if you want a crispier crust.
- Toast leftovers for an even more intense flavor profile.
Final Thoughts
Lard bread may sound humble, but it delivers rich, deep flavor in every bite. It connects us to a time when simple ingredients turned into extraordinary meals. Baking it at home gives you control over the ingredients and the satisfaction of pulling a fragrant, golden loaf from your oven. Whether you’re revisiting a cherished family tradition or discovering this gem for the first time, lard bread is a savory indulgence that earns its place at the center of any table.
If you love breads that deliver richness through fat and texture, you’ll likely enjoy making Butter Bread, a soft and fluffy alternative where creamy dairy fat takes center stage instead of pork lard. It’s a delightful contrast to the meaty intensity of lard bread.
Cooking Details
- Preparation Time: 20 minutes
- First Rise: 90 minutes
- Second Rise: 40 minutes
- Cooking Time: 35–40 minutes
- Total Time: 3 hours
- Baking Temperature: 375°F (190°C)
If you are genuinely keto freek and health conscious then check our Keto Sourdough Bread recipe.
Homemade Lard Bread Recipe – A Flavorful Italian Classic
This old-fashioned Italian lard bread, also known as prosciutto bread, is a savory, rich loaf packed with cured meats, black pepper, and traditional pork lard for unbeatable flavor and texture. With its golden crust and tender crumb, it’s the perfect homemade bread for family dinners, festive occasions, or enjoying warm with a bit of butter (though it rarely needs it!). This rustic bakery-style loaf brings Italian-American heritage right into your kitchen.
Ingredients
Instructions
-
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and active.
-
Add flour and salt to the yeast mixture. Mix until combined, then add the lard. Knead the dough for 8–10 minutes by hand (or 5–6 minutes in a stand mixer with a dough hook) until it becomes smooth and elastic.
-
Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
-
Once risen, punch down the dough. Turn it out onto a floured surface and knead in the diced meat, black pepper, and any additional flavorings (like cheese or chili flakes). Shape it into a loaf or a round boule.
-
Place the shaped dough onto a parchment-lined baking tray. Cover loosely and let it rest for another 30–40 minutes while the oven preheats to 375°F (190°C).
-
Beat the egg with 1 tablespoon of water and brush the top of the loaf for a golden crust. Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
-
Let the bread cool on a wire rack for at least 20 minutes before slicing. This prevents the inside from getting gummy and allows the flavors to settle.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 3g15%
- Cholesterol 20mg7%
- Sodium 450mg19%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
