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.
Minimum curing 150 days.