It seemed to have been forgotten, but young people and restaurateurs are reappraising it as one of the most delicate and appreciate salami. Lard is an anatomic cut protecting the back of a pork; the more a pig is old and well fed, the more lard is thick and tasty. The whole back, once trimmed, is divided in three parts.The thickest part with its layer of lean meat, is called "Groppa" and it is used to create a selected lard. The central part, called "sottogroppa", is used to create our lard with herbs. These pieces of lard are trimmed in the peculiar traditional way of Masters Lardaiuoli. A mixture of aromatic herbs and just a little bit of garlic are used to rub the sides of big basins called "bigongi" where lard is placed to rest in many layers alternating to herbs and salt. It seasons for at least three months to acquire its peculiar aroma. When seasoning ends, it is flavoured again with officinal herbs. It is ideal to stuff roasts, to give taste to soups and it's delicious in thin slices for appetizers, hot croutons and cold dishes.
Code: Larsv
Description: Lardo alle erbette sottovuoto
Size: Approximately 2,5 kg.
Packaging: Vacuum packed