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: Larasv

Description: Lardo Selezione sottovuoto

Size: Approximately 2,5 kg.

Packaging: Vacuum packed

Data Sheet in PDF



Bacon from Italian pork with a delicate but flavorful taste.
The best cold cuts in one collection
A rich selection of sliced cold cuts.
A selection of refined cold cuts flavoured with truffles from our Region.
Tuscan flavors and specialties handed down over time.
The best Tuscan hams with the right amount of salt.
Superfine lards that emerge from qualified and recognized production.
A wide range of salami for refined palates.
Typical Tuscan sausages made ​​with the best parts of pork meat.
The ideal salami for an aperitif or a nice appetizer.