History and Interesting Fats about Lardo

The lard in human history has always been considered a precious and nutritious food, so much that in the XIX Century it was also called the "food of the anarchists", since the refugees up in the mountains managed to survive thanks to this deli meat, which it gave so much energy and it could be preserved very long in salt.

Organoleptic properties

Thick, compact, rindless lard which is delicious for the skillful salting and traditional maturation. The aroma is sweet and savoury. upon tasting its sweetness is released immediately, while the maturation enriches the persistence of the flavour. Overall it stands out for its clean and balanced aromas.

Serving suggestions

Rolled on a breadstick, on warm toasted bread (white, brown, soda, any!), served with chestnut, fruit preserves, honey, fresh fruit or balsamic vinegar... on hot polenta, in sandwiches... to flavour soups, roasted veg and stews... Or even wrap it around some prawn tails!