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Salted lard

Salted lard

Regular price €6,20 EUR
Regular price Sale price €6,20 EUR
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Description of the production process salted lard with low fat: Mezzena of selected national pork lard. After the salting period it is vacuum packed

Salted lard with but is the heir of a deeply rooted tradition. Because in past centuries lard was an important part of poor cuisine, often eaten by Trentino families. Salted lard is the fatty part of the pig, the one obtained from the pig's back. The typical Trentino lard is produced only from mature pigs and the cut part is easily recognized, recognizable by the vein of meat that runs horizontally along the back of the pig.

Made from pork, it is cut into manageable pieces, salted and left to dry for about twenty days after being soaked in salt, pepper, juniper berries, bay leaves and other spices. Then it is smoked, so as to guarantee its conservation. At this point the lard is aged for another twenty days before being put on the market. And now Trentino salted lard can count on its own large market.

For some time, in reality, it was left on the margins of Italian gastronomy and cuisine. But in recent years there has been a change of direction. So much so that the Italian consumer has rediscovered salted lard, thanks above all to its unmistakable and captivating taste. In the past centuries, even lard was born from the needs of the population. We needed to preserve food for as long as possible. So much so that often the lard was the last meat to end up on the tables of Trentino people. And today? How and when does the lard end up on the tables?

We also start with the aperitifs, with the lard that is used to make warm croutons tasty and flavourful. Otherwise its use is often combined with sauces or soups. But also becoming an important accompaniment for dishes such as goulash or "oseleti scampadi". In some traditional Trentino recipes, salted lard is used instead of butter, while some traditional dishes see it accompanied with turnips or as a side dish. So as to give a more decisive flavor to the dish.


Type of meat: Meat of national origin

Ingredients: Pork, salt, spices. Preservatives: E250, E252

Allergens: Gluten: NO GMOs: NO Allergens: NO

Nutritional characteristics x 100 gr :Kjoule/Kcal: 2592/619; Fat (gr): 65; of which saturated (gr): 23; Carbohydrates (gr):1.9; of which sugars (gr): 0.1; Proteins (gr): 6.5; Salt(gr): 2.1.

Organoleptic characteristics: Pinkish white with streaks of red. Taste: delicate. Consistency: compact.

Conservation: store in the fridge at 0°C+2°C

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