Where but in Portland, the land of 600 food carts, could you open Lardo, a temple to house-cured meaty goodness. Crisp pork
belly and farm egg sandwiches are the norm, but Lardo serves a changing menu and copious amounts of beer in two locations.
Originally operating out of a tiny Cape Cod cottage on wheels, there are now two brick-and-morter (mortadella?) shops on opposites
sides of the river. The porchetta is a three-napkin affair; the fries, cooked in rendered pork lard and canola oil, are a
triumph. The Westside location is open every day.
Last Reviewed February 2012