Lard with peppers from Alentejo black pork 1.8Kg
Pancetta con paprika di Maiale Nero dell'Alentejo 1.8Kg is a high-quality product that represents the excellence of Alentejo black pork ham. This lard, from free-range pigs raised in Portugal's Alentejo region, is characterized by its inviting appearance and soft texture. Paprika, used as a condiment, gives it a unique, slightly smoky taste that perfectly matches the intense, delicate flavor of black pork. Weighing in at 1.8 kg, this lard is ideal for anyone wishing to enjoy a quality product at an affordable price. Take advantage of our online offers to buy this delicacy direct from your home.
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Lard with peppers from Alentejo black pork 1.8Kg Buy Online
Size | 1.8 Kg |
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Allergens | Direct presence: milk and dairy products (including lactose). Cross-contamination: soy and milk |
Location | Casa si Porco Preto - EIRAS ALTAS S/N APARTADO 2 7230-999 BARRANCOS Portogallo |
more informations | Average values for 100 g of product Energy: 1745 kJ / 422 Kcal Fat: 40 g - of which saturated: 15.3 g Carbohydrates: 0.70 g - of which sugars: <0.5 g Protein: 14.9 g Salt: 1.45 g |
ingredients | Iberian pork belly, salt, spices, paprika, dextrose, lactose, antioxidants (E301, E300), preservatives (E252- E250). May contain traces of soy protein and egg white. Milk proteins. |
Storage | Keep refrigerated |
Combinations
The rich, smoky flavor of Alentejo black pork lard with peppers lends itself to a wide range of culinary combinations. A typical and effective variation is the preparation of a delicious all'amatriciana pasta dish. Start by dicing the bacon and sautéing it in a pan with a little olive oil. Add chopped onions and fresh chillies to give it a touch of spiciness. As soon as the bacon is crisp and the onion has wilted, add the peeled tomatoes and a pinch of sugar to balance the acidity. Simmer for around 20 minutes, until the sauce has thickened. Meanwhile, cook the pasta al dente, then sauté in the pan with the bacon sauce. Sprinkle generously with the grated pecorino cheese and mix well. Serve the pasta all'amatriciana hot, perhaps accompanied by a glass of full-bodied red wine. This combination enhances the intense taste of the bacon with the pepperiness of the Alentejo black pork, making the dish tasty and filling.
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