CURED MEATS
Lardo seasoned in the lessinia mountains
Only the very best cuts of pork are selected to make this old-fashioned delicacy. The lardo, which should be thick and pure white, is manually processed using coarse sea salt, fresh garlic, spices and aromatic herbs.
Wie man ihn probieren sollte
Accompanied by a conserve of figs, honey and almonds; with classic soft or toasted polenta, or to add flavour to soups and stews.
Tasting notes
Minimum curing 150 days.
