GRASS LARD

Lard is a pork meat product obtained from the processing of heavy pig meat. The fat layer of the belly is salted, seasoned and cured. Grass the Lard is produced with 100% Italian pork meat.

The quality of the product depends on the raw materials employed for processing and seasoning the lard, including the skilfully mixed spices that give it its unique aroma and flavour.

The most famous and fine types of lard are:

– Colonnata Lard, whose town became famous because of it and whose seasoning takes place in marble tubs called “conche”.

– Arnad Lard, which is matured in wooden vats and flavoured with aromas such as juniper, sage, rosemary, bay leaf and nutmeg. 

On the nose, Grass the Lard releases a scent that lets you perceive its most representative spices, such as cinnamon and pepper, together with other flavourings that are part of the secret recipe handed down in the company for three generations. 

The taste is sweet and balanced. Moreover, it is characterised by a pleasant final citrus note that enriches the slices. 

Grass the Lard is a perfect ingredient to enjoy as the star of many recipes. It is excellent, cut into thin slices and served with bread or warm croutons. It is essential that the food used for pairing has a neutral taste, to enhance the unique flavour of the lard.

You can find many recipes you can take inspiration from to enjoy this product at its best in our website recipe section. 

Processing

For the preparation of Grass the Lard, the pork back fat is processed as follows: 

– The cut of meat is placed in a saltwater bath with selected ingredients and spices for about a month

– Then, it is then taken out and left to dry for about a week

– At the end of the previous steps, it is prepared with the characteristic spices and finally, vacuum-packed.

Curiosities 

Lard possesses an extremely interesting quality, namely the different melting points that allow it to gradually melt.

Depending on its composition, Lard melts between 30 and 40-celsius degrees, but it already starts to soften at 20°C. 

For this reason, it is perfect for recipes like hot bruschettas, where it can be absorbed only partially, without melting down completely.