A forgotten and now rediscovered product, which has beenre-evaluated as one of the best and delicate meats resulting from processing of pork.
The fat is obtained by taking the layer of fat back pork and cut at the belly and cleans the most fat, known sugnosa.
The procedures followed to cure the lard date back to the year 1000, and they have been handed down from generation to generation.
The maturation takes place in marble tubs placed in caves or in cellars.
To give the lard its unique flavour the tubs are rubbed with garlic and the pork lard is immersed in brine.
Sea salt is added together with spices and herbs.
The procedure must be repeated on each layer. Once the tub is full, it is covered with a wooden lid.
The curing time goes from 6 to 10 months. The lard is removed from the container in August.
The Lard is white with a pink streak, which adds beauty and taste.
Thanks to the peculiar maturation procedure, the Lard is a natural product, free from preservatives and colouring.
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