€11,50
€11,50
Spiced Lard is a cured meat obtained from the processing of the so-called “heavy pig” meat. It is obtained from selected pork cuts exclusively from Italy.
Furthermore, we guarantee the maximum authenticity of the product as our spiced Lard is lactose-, gluten-, and GMO-free and does not conatin milk proteins.
This format includes a slice of Lard and a wooden cutting board, perfect to be gifted.
Italian heavy pig lard, salt, dextrose, spices, natural flavours, aromatic plants. Antioxidant: E300. Preservatives: E252, E250
Italian heavy pig lard, salt, dextrose, spices, natural flavours, aromatic plants. Antioxidant: E300. Preservatives: E252, E250
TIPS TO FULLY TASTE IT
Spiced Lard is a perfect cured meat for many types of recipes. In particular, it is highly appreciated and used as a delicate condiment, especially to flavour roasts. It is also excellent for cutting thin slices to place on toasted bread. However, it is important that the accompaniment has a neutral taste in order to enhance the unique flavour of spiced Lard. The perfect match is with an extra dry Champagne or with a Franciacorta Brut DOCG. If you are looking for inspirational recipes, you can also take a look to the recipe section of our website!
CURIOUS FACTS
Spiced Lard has an extremely interesting and characteristic quality, namely the possibility of gradually melting. This is due to the fact that it has several melting points. Depending on its composition, Spiced Lard melts reaching a temperature between 30ºC and 40ºC degrees, but it already starts softening at 20ºC degrees. This ability makes it the perfect product for certain types of recipes such as hot bruschettas, as it can melt without completely liquefying and, therefore, can be easily absorbed by bread.
PROCESSING
The processing of the spiced Lard takes place according to the traditional one carried out by the master butchers, as follows: six types of spices are carefully selected and used for its production. The cut of meat obtained from finely ground back lard is massaged by hand with the chosen spices, as tradition dictates so that the meat can absorb all the aromas and acquire the typical taste that characterizes it. Finally, spiced Lard is subjected to the drying phase. After that, it is ready to taste.
The perfume of spiced lard is characterised by the spices with which it is produced, especially pepper and cinnamon. In addition, a graceful and delicate final note of citrus enriches the slice. The taste is sweet and extremely delicate and it is possible to perceive the aftertaste of the perfectly balanced spices included in the secret recipe that has been handed down for three generations.
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