The product

Lardo di pata negra

Iberian pork lard processed according to Tuscan butchery tradition
Sku:
78144
Country of origin: **
Italy, Tuscany
Weight:
2 kg approx
Minimum order:
1 piece
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** ATTENTION: the origin of the raw material may be different

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

Salumi Benvenuti - Lucca (LU) - Tuscany

Selected because

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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