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Tuscan Spiced Lard 500g Artisan

Tuscan Spiced Lard 500g Artisan

Tuscan Spiced Lard is a seasoned cured meat obtained from the fatty part of the pig's back, extending to the buttocks and the side bacon. The meat used is sourced only from controlled and certified Italian farms. The cured lard is expertly spiced with a blend of natural aromas and then left to rest in marble basins for perfect marination. The marble ensures continuous transpiration and a bit of calcium carbonate, which is one of the secrets to the softness and compactness of this cured meat. The ideal thickness of the Spiced Lard is 3 cm. It is distinguished by a delicate, almost sweet flavor and a fragrant aroma. Don't miss out on this fantastic Tuscan Spiced Lard! Add it to your cart now and we'll deliver it within 48 hours! ✅ Refrigerated shipping 24/48 hours ✅ Vacuum packed ✅ 100% high-quality Tuscan product ✅ Free return within 14 days ✅ Guaranteed refund for any defect ✅ Payment with credit cards, Paypal or bank transfer, Amazon Pay, ✅ Shipping in Europe and USA with UPS The Taste of Lard The taste of this Tuscan lard is due to the selection of the best pigs and consistent meats, resulting in a finished product that is soft and pleasant to the palate, expressing all its organoleptic properties. The ideal way to enjoy this cured meat is to eat it naturally, sliced thinly and laid on slices of toasted or plain bread. In the past, lard was considered a poor man's food, and since it has very high nutritional properties, it was the staple for farmers and workers who could not afford meat. The production of Tuscan Lard is not year-round but seasonal, from September to May, to take advantage of the cooler periods. Usually, Tuscan lard is packaged in blocks weighing from 250 grams to 5 kg and vacuum-sealed for longer preservation. However, despite its taste, this Tuscan lard is not a food to indulge in too often because it is very high in calories, about 900 kcal per 100g, and also very rich in cholesterol! The pieces of Tuscan lard are salted in salting tanks with a mixture of salt and spices, including garlic, rosemary, pepper, nutmeg, and cloves; after the first twenty days of dry salting, the mother brine, that is, the brine preserved from previous saltings, is used. This process has been repeated for decades and is a family secret. At this point, the lard continues to mature in a refrigerated cell for a minimum of ten months, allowing it to become as soft as butter and acquire an intense and unmistakable flavor. First of all, I want to tell you that the product is placed in special food-grade polystyrene boxes and then in our customized cardboard box for shipping, which will be refrigerated to maintain the correct storage temperature during delivery. Tuscan Lard in the Kitchen Tuscan lard can be seen as a product that "harms" our desire to stay in shape. In short, the name itself can be misleading: you shouldn't think, in fact, that lard is just a product that makes you gain weight. On the contrary! It should be seen as an energy supply instead of many supplements. Logically, it is not a product to be abused, especially for those who do not engage in physical activity. Tuscan lard is rich in monounsaturated and polyunsaturated fatty acids. Otherwise, we should see it as a food from other times when human labor was much more physical and substantial. However, it is good and, indeed, for some, it is quite indulgent and offers kinesthetic aromatic sensations such as creaminess, solubility, enveloping, softness, roundness that few other foods can have. Moreover, it carries the charm of food from other times that is no longer easily found. It possesses a hedonistic value unmatched, except in other cured meats of the Italian norcineria tradition. Chefs are using it in multiple preparations and deconstructions: eating lard has become a true gourmet privilege. But let's see how we could enjoy this extraordinary product of human ingenuity, born to be a real energy reserve to withstand the winter cold and work efforts. Nature Tuscan lard retains all its magic when placed on a nice cutting board and cut naturally with a high, well-sharpened knife. The slices of lard should be thin and never large. Always wait for the cured meat to reach room temperature: the ideal would be the usual 20°C. The slice of lard should be placed between the tongue and palate and allowed to melt slowly, savoring all the pleasantness of the penetrated aromas and its great creaminess. In some cases, the pleasure reached is such that it allows you to close your eyes and better enjoy such a sensation. Lard on a Crusty Bread It depends on where you come from and which bread-making tradition you belong to. Whatever type of bread, however, the tasting of Tuscan lard on a nice crusty warm bread is, I believe, one of the most exciting gourmet experiences ever. The heat is good for the lard, and the bread becomes the ideal substrate to appreciate it. For Tuscan Lard, a rustic bread, even black rich in cereals, is better. If you want to increase the pleasure, rub a fresh datterino tomato or, better yet, a sun-dried tomato on the surface of the warm bread and then lay the lard on top. Tuscan Lard Spread, Tigella, and Fried Dumpling You don't have to be Tuscan to enjoy this simply extraordinary dish. The lard spread is obtained by mincing the lard with a clove of garlic, sprigs of rosemary, black pepper, and grated Parmigiano Reggiano. You need to mix very well and at room temperature if you want to form an easily spreadable cream. The result will be incredible! Late Radicchio and Tuscan Lard Another very popular recipe linked to the Venetian tradition is the cooking of "spadone" or late Treviso radicchio wrapped in small thin slices of Tuscan lard. It is very easy to prepare and then heated in a ventilated oven at 180°C for about 10 minutes. A delight to the palate and a complete dish without excessive energy. Tuscan Lard Paired with the Sea: It Can Be Done But can lard be paired with sea fish? Certainly! Logically, it should be done sparingly and especially with products that are particularly sweet and savory. For example, prawns or scampi are ideal for creating a gourmet dish rich in fascinating flavors. Once the prawns are shelled, leaving the tail, very thin slices of lard are cut and wrapped around the meaty part. They are then placed in the oven at about 180°C for about ten minutes. If you want, you can also add sprigs of rosemary on the surface of the prawn or scampi. The prawns will be crispy and fragrant with the aromas of the lard. If you want to pair them with some exquisite dish, try a soup or cream of Tuscan zolfini beans or a cream of chickpeas and cicerchie. Pass them in the cream and then... enjoy your meal! Now that you know all the tricks of our Tuscan lard, all that's left is to buy it and bring home one of the most sought-after Tuscan cured meats online. Salumeria Toscana specializes in the online sale of typical Tuscan cured meats. The shipment of Tuscan lard takes place within 24/48 hours from approval, and the lard will be vacuum-packed at the time. Among the payment methods, there is also the possibility of cash on delivery, and pairing with cave-aged pecorino is recommended.
£ 6.64£ 8.15

Description

Tuscan Spiced Lard is a seasoned cured meat obtained from the fatty part of the pig's back, extending to the buttocks and the side bacon. The meat used is sourced only from controlled and certified Italian farms. The cured lard is expertly spiced with a blend of natural aromas and then left to rest in marble basins for perfect marination. The marble ensures continuous transpiration and a bit of calcium carbonate, which is one of the secrets to the softness and compactness of this cured meat. The ideal thickness of the Spiced Lard is 3 cm. It is distinguished by a delicate, almost sweet flavor and a fragrant aroma. Don't miss out on this fantastic Tuscan Spiced Lard! Add it to your cart now and we'll deliver it within 48 hours! ✅ Refrigerated shipping 24/48 hours ✅ Vacuum packed ✅ 100% high-quality Tuscan product ✅ Free return within 14 days ✅ Guaranteed refund for any defect ✅ Payment with credit cards, Paypal or bank transfer, Amazon Pay, ✅ Shipping in Europe and USA with UPS The Taste of Lard The taste of this Tuscan lard is due to the selection of the best pigs and consistent meats, resulting in a finished product that is soft and pleasant to the palate, expressing all its organoleptic properties. The ideal way to enjoy this cured meat is to eat it naturally, sliced thinly and laid on slices of toasted or plain bread. In the past, lard was considered a poor man's food, and since it has very high nutritional properties, it was the staple for farmers and workers who could not afford meat. The production of Tuscan Lard is not year-round but seasonal, from September to May, to take advantage of the cooler periods. Usually, Tuscan lard is packaged in blocks weighing from 250 grams to 5 kg and vacuum-sealed for longer preservation. However, despite its taste, this Tuscan lard is not a food to indulge in too often because it is very high in calories, about 900 kcal per 100g, and also very rich in cholesterol! The pieces of Tuscan lard are salted in salting tanks with a mixture of salt and spices, including garlic, rosemary, pepper, nutmeg, and cloves; after the first twenty days of dry salting, the mother brine, that is, the brine preserved from previous saltings, is used. This process has been repeated for decades and is a family secret. At this point, the lard continues to mature in a refrigerated cell for a minimum of ten months, allowing it to become as soft as butter and acquire an intense and unmistakable flavor. First of all, I want to tell you that the product is placed in special food-grade polystyrene boxes and then in our customized cardboard box for shipping, which will be refrigerated to maintain the correct storage temperature during delivery. Tuscan Lard in the Kitchen Tuscan lard can be seen as a product that "harms" our desire to stay in shape. In short, the name itself can be misleading: you shouldn't think, in fact, that lard is just a product that makes you gain weight. On the contrary! It should be seen as an energy supply instead of many supplements. Logically, it is not a product to be abused, especially for those who do not engage in physical activity. Tuscan lard is rich in monounsaturated and polyunsaturated fatty acids. Otherwise, we should see it as a food from other times when human labor was much more physical and substantial. However, it is good and, indeed, for some, it is quite indulgent and offers kinesthetic aromatic sensations such as creaminess, solubility, enveloping, softness, roundness that few other foods can have. Moreover, it carries the charm of food from other times that is no longer easily found. It possesses a hedonistic value unmatched, except in other cured meats of the Italian norcineria tradition. Chefs are using it in multiple preparations and deconstructions: eating lard has become a true gourmet privilege. But let's see how we could enjoy this extraordinary product of human ingenuity, born to be a real energy reserve to withstand the winter cold and work efforts. Nature Tuscan lard retains all its magic when placed on a nice cutting board and cut naturally with a high, well-sharpened knife. The slices of lard should be thin and never large. Always wait for the cured meat to reach room temperature: the ideal would be the usual 20°C. The slice of lard should be placed between the tongue and palate and allowed to melt slowly, savoring all the pleasantness of the penetrated aromas and its great creaminess. In some cases, the pleasure reached is such that it allows you to close your eyes and better enjoy such a sensation. Lard on a Crusty Bread It depends on where you come from and which bread-making tradition you belong to. Whatever type of bread, however, the tasting of Tuscan lard on a nice crusty warm bread is, I believe, one of the most exciting gourmet experiences ever. The heat is good for the lard, and the bread becomes the ideal substrate to appreciate it. For Tuscan Lard, a rustic bread, even black rich in cereals, is better. If you want to increase the pleasure, rub a fresh datterino tomato or, better yet, a sun-dried tomato on the surface of the warm bread and then lay the lard on top. Tuscan Lard Spread, Tigella, and Fried Dumpling You don't have to be Tuscan to enjoy this simply extraordinary dish. The lard spread is obtained by mincing the lard with a clove of garlic, sprigs of rosemary, black pepper, and grated Parmigiano Reggiano. You need to mix very well and at room temperature if you want to form an easily spreadable cream. The result will be incredible! Late Radicchio and Tuscan Lard Another very popular recipe linked to the Venetian tradition is the cooking of "spadone" or late Treviso radicchio wrapped in small thin slices of Tuscan lard. It is very easy to prepare and then heated in a ventilated oven at 180°C for about 10 minutes. A delight to the palate and a complete dish without excessive energy. Tuscan Lard Paired with the Sea: It Can Be Done But can lard be paired with sea fish? Certainly! Logically, it should be done sparingly and especially with products that are particularly sweet and savory. For example, prawns or scampi are ideal for creating a gourmet dish rich in fascinating flavors. Once the prawns are shelled, leaving the tail, very thin slices of lard are cut and wrapped around the meaty part. They are then placed in the oven at about 180°C for about ten minutes. If you want, you can also add sprigs of rosemary on the surface of the prawn or scampi. The prawns will be crispy and fragrant with the aromas of the lard. If you want to pair them with some exquisite dish, try a soup or cream of Tuscan zolfini beans or a cream of chickpeas and cicerchie. Pass them in the cream and then... enjoy your meal! Now that you know all the tricks of our Tuscan lard, all that's left is to buy it and bring home one of the most sought-after Tuscan cured meats online. Salumeria Toscana specializes in the online sale of typical Tuscan cured meats. The shipment of Tuscan lard takes place within 24/48 hours from approval, and the lard will be vacuum-packed at the time. Among the payment methods, there is also the possibility of cash on delivery, and pairing with cave-aged pecorino is recommended.