New
The product
Lardo di pata negra
Iberian pork lard processed according to Tuscan butchery tradition
Code:
78144
Country of origin: **
Italy - Tuscany
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Lard obtained from the highest part of the Iberian pig's back, known as groppa', usually enriched with a layer of lean meat; the raw material is imported frozen from Spain only during the winter months. |
|---|---|
| Appearance | The slice is shiny and creamy, with a colour ranging from white to pink and a slight darker veining. |
| Taste | Soluble and very sweet on the palate, with a balanced but incisive spiciness, never too savoury. |
| Maturing | at least 120 days |
| Curiosity | The groppa' is massaged by hand with aromatic herbs and sea salt and placed in containers called bigongi' for at least four months; it is then brushed to remove any residual salt, groomed and sprinkled with aromatic herbs |
| Our selection | We have selected Benevnuti cured meats because they represent an expression of Tuscan farming tradition but in practical formats for use, with attention also paid to minimising waste; furthermore, they are made with 100% Italian pork |
| Suggestions | Perfect on freshly toasted bread and excellent for cooking, especially for enriching roasts |
| Ingredients | Lard of pata negra, salt, natural flavourings, spices, aromatic plants, sugars: dextrose, antioxidant: E301, preservatives: E252, E250 |
|---|---|
| Weight | 2 kg approx |
| Packaging | Vacuum packaging |
| Storage Conditions (packaged products) | Store at +2°/ +5°C |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 3663 kJ / 891 kcal Fat: 99 g of which saturates: 33 g Carbohydrate: 0 g of which sugars: 0 g Protein: 0 g Salt: 5 g Typical value per 100 g |
The producer
Salumi Benvenuti - Lucca (LU) - Tuscany
Why we chose them
Salumi Benvenuti was founded in 1958 by Enzo and Rocco Benvenuti, owners of a small grocery shop in the heart of Lucca, where they sold
salami produced in their country home. Their success grew over time, leading them to take a further step in 1996: building a new, modern factory
that complies with European regulations to produce a wide range of Tuscan cured meats. Today, the factory has been expanded and is managed
by the founders' children. Genuine and authentic in flavour, their products include those linked to the most authentic Tuscan pork butchery
traditions, such as guanciale and lardo. Artisanal production, passionate but also well structured, with simple, top-quality ingredients: the meat used
comes from Northern Italy and is processed fresh, with skilful use of herbs and spices, primarily garlic and pepper. All products are strictly gluten-free,
lactose-free and free from milk derivatives.
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