This lard is obtained from the highest part embellished with a layer of fat called "rump" of the “Pata Negra” Spanish pork. The rump is manually massaged with herbs and sea salt and placed in containers called "bigongi" where is seasoned for a minimum of four months to get tasty. Finished the curing the croup is brushed from the residual salt, trimmed and sprinkled with herbs.

Code: Larpatasv
Description: Pata Negra lard
Size: kg. 2 circa
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.