The lard is the most used piece of the pork. In Piedmont, the lard has ancient traditions and it’s the foundation of popular cuisine. It was used to cure meats and it was eaten together with simple and humble products, like chestnuts. Cured pork lard (Italian meat).
It’s best consumed as an aperitif or as an entrée together with other cold cuts or polenta and a robust red wine, such as Nebbiolo or Vespolina.
An important advice: have a slice of lard on a piece of rye bread with some honey on the top, while drinking a robust red wine – we promise it’s fantastic!
Shelf life: 180 days
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