Prosciutto bread, also called lard bread, is exactly what it sounds like: a loaf of bread enriched with lard and stuffed with salty chunks of cured prosciutto. Jump to Recipe Print Recipe
You may call it prosciutto bread, lard bread, or frittola bread (the name my family uses). But this bread is so tasty it doesn’t really matter what you call it. This recipe is by no means a quick one – it takes two rises – but it is totally worth it. And if you’ve ever baked bread, the steps are not much more complicated than that. Make a yeast dough, roll it out and shower it with prosciutto, bits of crispy pancetta and cubes of provolone cheese, then roll it up, twist and shape it into a ring, and bake.
Prosciutto bread (aka lard bread, aka frittola bread) was a staple of my childhood. Every Friday afternoon after school, my dad, my brother and I would head to our weekend house in Kingston, NY. Of course we always stopped at my grandparents’ house for dinner on our way up (and on our way back; Friday night was homemade pizza night, Sunday was pasta with meatballs and gravy). As part of our route from Manhattan to Queens, we went through Little Italy. Like clockwork, every Friday between 4 and 5 o’clock, we pulled up in front of Parisi Bakery, one of the neighborhoods oldest and best Italian bakeries. While Parisi is known for a number of Italian delicacies, we were there for one thing only: prosciutto bread.
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My dad would double park on narrow Mott street, and I would jump out of the car to run inside for the bread. Sometimes they even had it ready for us. We always got two loaves; one as a snack in the car on our way to Queens, and the other to bring to my grandparents. By the time I got back to the car, the paper bakery bag was already stained through with grease. If it was summertime and we had the car windows rolled down I would hold chunks of the bread out the window on the Brooklyn-Queens Expressway, breaking pieces off to avoid showering the inside of the car with flaky crumbs. I miss those afternoons more than I can express. But the taste of that prosciutto bread’s crispy pork and the kick of it’s black pepper still remain in the back of my throat.
Long after those Friday afternoons, prosciutto bread continues to be a staple in my family. My dad often gives up meat for Lent. And while others may choose to break a meat-free fast on a prime steak or juicy burger, he always breaks it on prosciutto bread. It’s almost always on the table as part of our antipasto spread before any holiday meal.
Most people know it by the name prosciutto bread or lard bread, but in my family we’ve always called it “frittola” bread. While looking for inspiration for this recipe, I did multiple Google searches (with multiple spellings) for frittola bread and came up with absolutely nothing. Are we the only ones who call it that? I asked my dad if he knew why we called it this, and assumed the same thing I always had: that the word was used to describe the little crispy bits of pork, coming from the Italian friggere (to fry” or frittella (fritter).
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Finally I stumbled an article for “frittula, ” a traditional Scicilian street food that is essentially the off-cuts and unused portions of veal, fried in lard and served crispy and hot in a cone. There is also a Calabrian version of this dish, “Frìttuli, ” made with pork. My guess is that the term “frittola” bread used for prosciutto bread came from this street food, made up of fried bits of pork, much like the bits that the prosciutto bread is stuffed with.
I knew I had a lot to live up to when trying my hand at making prosciutto bread. I wanted to stick as close as possible to the prosciutto bread of my childhood. The one from Parisi bakery had a twisted, flaky crust, tons of black pepper and crispy fried bits of pork. The consensus in my house was to add provolone cheese. While Parisi Bakery doesn’t do this, I know many other bakeries that do, so I gave in. What could be wrong with provolone cheese?
I always remembered a mix of meats in Parisi’s prosciutto bread. So on top of classic prosciutto I used bits of crispy fried pancetta. The key to this recipe is the lard (hence the moniker “lard bread”). It is both in the dough, and brushed on top before and after cooking. And don’t forget the all important twist before you bake! That’s what gives the bread its flaky crust.
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I can honestly say that this prosciutto bread did justice to the frittola bread of my childhood. In fact, when it came out of the oven it smelled so good that our friend Josh (who was over for dinner), a strict pescatarian, insisted of having a piece. If this bread can convert even pescatarians, you know it’s got to be good.
Prosciutto bread, also called lard bread, is exactly what it sounds like: a loaf of bread enriched with lard and stuffed with salty chunks of cured prosciutto.Prosciutto Bread (aka Lard Bread) is a popular Italian bread made with prosciutto and lard (traditionally, but you could use bacon grease).
Don’t be deterred by the title. Please. Lard Bread doesn’t sound delicious. And making bread with lard just sounds gross. Prosciutto Bread sounds much better.
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Once upon a time, Pete’s dad brought us a loaf of Prosciutto Bread. “I feel bad for you, ” Pete said to me. When I asked why, he replied, “Because you didn’t grow up eating this.”
So I set out to learn how to make Italian Lard Bread. But, you know, call it Prosciutto Bread because it makes it sound less … lard-like.
Pre-heat the oven to 450 F. Leave a pizza stone and a cake pan in the oven while the oven is preheating. Put the pizza stone on the middle rack and the cake pan on the rack under it.
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There are two main kinds of lard. There’s leaf lard, which is made from the soft, visceral fat around the pig’s kidneys and loin. Then there’s back fat lard, which is made from the (you guessed it) back fat. Even though lard comes from a pig, it doesn’t have a pork or smoky flavor.
When you’re rolling the dough out from the ball to the log, sprinkle it with a little extra bread flour if it starts getting sticky.
Now that you have a log, let’s work on the twist. The twist is such an integral part of Lard Bread. It gives the crackle on top of the bread, which it is known for. So whatever you do, do not skip this part.
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To form the twist, grab one edge of the dough. Then, tightly twist. You will end up picking up the bread and completely flipping it over a few times. Form as many full twists as possible.
When you’re done twisting, put a little water on your fingers, then rub your fingers on the ends of the bread. If they’re covered in flour, they won’t “close” the bread. So you want to make them sticky with a little — not too much — water.
Push the ends together, then use a little water on the edges to seal the ends together. Sprinkle a little flour on top if any wet spots are showing.
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This recipe calls for melted butter because we always have it at home. If you want to make a traditional lard bread, use lard in place of the butter.
If you don’t have lard handy, use bacon fat, which honestly is essentially homemade lard. Gross. And cool. Next time you’re making bacon, drain the bacon grease into a clean, air tight, glass container. When the grease cools, cover it and put it in the fridge.
This is prosciutto bread, so of course, it calls for prosciutto. But you can actually add other Italian meats in it. Genoa salami or dry, sweet sausage would both be great alternatives or additions to this Italian meat bread.
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If you do use a dry, sweet sausage or Genoa salami, you’ll want to use a piece of prosciutto instead of sliced prosciutto. You’ll want to dice the meat so that the sizes all match, and you can’t match a hard sausage slice to sliced prosciutto (unless you have a meat carver at home).
The bread isn’t airtight and therefore, the exposure that the prosciutto can get that way isn’t safe for consumption. Also, the bread can eventually mold if it’s sitting on a counter, and that would be a waste of all your hard work.
Wrap the prosciutto bread in an airtight container and it can keep about a week in the fridge (although, let’s be honest, this never lasts us a full week. We always devour it before then).
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