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 rump is hand massaged with herbs and salt, and placed in basins called "bigongi" for a long seasoning lasting at least four months. After seasoning, the rump is brushed and sprinkled with aromatic herbs.
Code: Larasvt
Description: Groppini di Lardo Selezione sottovuoto
Size: Approximately 0,3 kg.
Packaging: Vacuum packed