Three timeless giants of Italian gastronomy, in an exquisite Sicilian version.
Lard is obtained by using the layer of fat located just under the skin of the pig. After being selected, the product is salted, massaged and flavored with natural flavors and spices.
The quality of lard depends on the choice of raw materials (the quality of the “fresh fat” which must be of heavy pork, the aromas with which it is seasoned).
How to consume it:
Lard is an extraordinary food with a very fine taste due to the particular microclimate of the valley and to the balanced presence of salt and of selected and fresh aromas that contribute to the enrichment of the flavor of this product.
It can be matched with young, sweet, medium bodied and fruity red wines.
Pork lard (origin: Italy/CE), salt, (black pepper 1%), (red chili pepper 1%), spices, dextrose, saccharose and flavourings
Does not contain: allergens, gluten and lactose sources