€24,50
€24,50
Lard is a pork meat product obtained from the processing of the so-called “heavy pig” meat. In particular, the belly fat layer is salted, seasoned and cured.
Grass the Lard is produced with 100% Italian pork meat. It releases the scent of the most representative spices, such as cinnamon and pepper, together with other flavourings included in the secret recipe handed down in the company for three generations. The tasting is a real experience: its sweetness is perfectly balanced by a rich and round flavour. Moreover, it is characterised by a pleasant final citrus note that enriches every bite.
Italian heavy pig lard, salt, dextrose, spices, natural flavours and aromatic plants. Antioxidant: E300. Preservatives: E252, E250
Italian heavy pig lard, salt, dextrose, spices, natural flavours and aromatic plants. Antioxidant: E300. Preservatives: E252, E250
THE BEST WAYS TO TASTE IT
Grass the Lard is perfect to enjoy in many recipes, as the star of the dish. It is excellent served in slices with bread or warm croutons. In fact, it is essential that the food it is combined with has a neutral taste that enhances the unique flavour of lard itself. Go check our recipe section to find many ideas you can take inspiration from and enjoy this product at its best!
PROCESSING
Grass the Lard is produced from the back fat, and processed in three main steps. The first phase includes salting the meat in brine with salt, water, spices and selected ingredients. During this phase, lard absorbs the different aromatic hints of the ingredients, acquiring its distinctive taste. Once this process is over, lard is left to dry for about a week. This is a crucial stage to allow the excess moisture to evaporate, thus concentrating the aromas and making the lard texture more compact and satisfying to the palate.
Finally, the lard is carefully prepared with a mixture of typical spices, carefully chosen to enhance its flavour.
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 30ºC and 40ºC, but it already starts to soften at 20°C. For this reason, it is perfect on hot bread slices that only partially absorb it, without the need of melting it down completely.
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:
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