Attention
Description
Lard is a cured meat that dates back to ancient times but still retains its renowned goodness, mainly due to its delicate taste enriched mostly by aromatic spices added during preparation, making it so pleasant to the palate. It is usually known as a tasty and appetizing dish that can also be used as a condiment. The lard, which is tinged with a color that shades to pink, comes from the fattier parts of the pig such as the abdomen, flanks, back, and neck.\n\nPairings: The use of lard in cooking is varied: meats, roasts, minestrone, pasta, sauces, appetizers, tigelle, focaccia.. Moreover, being a very fatty cured meat, it is advisable to pair it with white wines that are acidic and sparkling.\n\nStorage: In a cool environment. Cover the cut part with a cloth.\n\nProcessing: The production of lard is carried out by a careful selection of meats traceable to a choice of Italian origin from a controlled farm. The lard corresponds to the adipose areas of the pig. Within 72 hours of slaughter, meticulous care and cleaning of the parts are carried out by sprinkling them with coarse salt and aromatic herbs. Furthermore, it is placed in marble basins in a compact manner where they must rest for about 6 months. Once the aging period is over, it can be consumed in its various qualities: either by slicing it or for other culinary uses and gastronomic dishes.\n\nAging: 24