Herb-flavoured lard

The lardo (cured pork fat), from the subcutaneous fat of the pig, is one of those products that can be served in many different ways. For this reason, it is possible to find the lardo in many Italian recipes, from pasta and risotto dishes to different types of main dishes. However it is possible to taste its quality and aromas by serving it in the most simple way; by thinly slicing it and enjoying it on a warm slice of bread.

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ingredients

Valori nutrizionali per 100g di prodotto: Kcal 822. Kj 3440. Grassi 91.3g di cui saturi 35.2g carboidrati<0.1g di cui zuccheri <0,1g. Proteine <0,1g. Sale 2.3g.

Size

400 g | 1,5 Kg

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Herb-flavoured lard

Cured pork fat: bring this Tuscan product to your table

The lardo is a cured meat that goes back to ancient times and its taste has always been famous, thanks to its delicate flavours enriched with aromatic herbs added during its production, increasing its pleasantness in the mouth. It is usually known as a tasty and appetizing product, used also as a seasoning. The lardo, that almost seems to be dyed with pink nuances, comes from the fattest parts of the pork, such as the belly, flanks, back and neck.

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meat	Suino
Size	400 g \| 1,5 Kg
Allergens	Senza glutine e senza lattosio
Location	Prodotto in Italia.
more informations	Lardo suino (origine:UE) sale, aromi naturali, destrosio, saccarosio, antiossidante: E300 conservanti: E250, E252.
ingredients	Valori nutrizionali per 100g di prodotto: Kcal 822. Kj 3440. Grassi 91.3g di cui saturi 35.2g carboidrati<0.1g di cui zuccheri <0,1g. Proteine <0,1g. Sale 2.3g.
How it's made	The lardo is produced by carefully selecting the best meat, and more importantly from controlled Italian breeds. The lardo represents the fatty areas of the pig. Within 72 hours after slaughter, the meat is carefully clean and covered with coarse salt and aromatic herbs. Then it is put in marble basins where they have to rest for about 6 months. At the end of the curing time, the cured pork fat is ready be enjoyed in many different ways: by slicing it or using it for many recipes and dishes.
Storage	In the fridge or cellar
Aging	Short
Salami type	Salami
Type of meat	Pork
Average expiry date	6 months

Combinations

The use of lardo in the kitchen is varied: with meat, roasts, pasta, sauces, starters, focaccia, tigella bread ... Since it is a very fatty meat, we suggest to pair it with acidic and sparkling white wines.

Technical Identity

Average expiry date

6 months

Salami type

Salami

Type of meat

Pork

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