Salted back fat from Basilicata, to slice very thinly over warm bread or to melt in cooking.
This lardo is taken from the pig's back, just above the loin, where the fat is firmest. It is salted, seasoned and then aged for several months.
The block is white, sometimes pinkish. In almost transparent slices it melts in the mouth and releases the aroma of its spices.
Laid on crostini fresh from the oven, it melts slightly. In cooking, it is used to bard lean meat or to start a soffritto.
Discover products linked to this product's region
Salted back fat from Basilicata, to slice very thinly over warm bread or to melt in cooking.
