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Details
Details
Only the highest part of the shoulder, most consistent lard is used. It is salted, seasoned with pepper and various spices, then aged for several months.
A lard with a sweet and delicate taste and a fragrant smell, it’s a cured meat sought-after all over the world.
Its salt is excellent to season roast and grilled meat, while the rind can be boiled or grilled and added, once been cut in little pieces, to legumes and soups.
The lard is perfect accompanied by the Tuscan wines as Chianti, Rosso di Montalcino and Nobile di Montepulciano. It’s very nourishing and rich in vitamins and essential fatty acids. You must rub off the salt, then you can slice the Lard thinly and serve it with warm bread or as appetizer with the other cured meats of Parma. It’s often served on hot meat or fish dishes and it is special on the pizza. It’s a true delight if you taste it with honey or melon!
Additional Info
Additional Info
| Manufacturer | Salumificio Frati Carla |
|---|---|
| Gluten free | Yes |
| Lactose free | Yes |
| Eggs free | Yes |
| Sugar free | Yes |
| Soy free | Yes |
| Place of origin | Fontanellato (Parma) |
| Maturing | 6 months min. |
| Weight/Volume | about 300 g |
| Vacuum-packed | Yes |
| Ingredients | Pork lard, coarse sea salt, spices, herbs, natural flavors. Preservative: potassium nitrate. Seasoned at least 6 months. NO FOOD COLOURINGS |
| How to preserve it | It’s supplied vacuum-packed so it can be kept in the fridge up to six months. Once cut you have to refold the rind on the sliced part, then wrap the lard in a damp canvas and keep it in the fridge or in the cellar. It’s important not to eliminate the salt and to consume it within 30 days. |
