Lard with Lari flavours
Lard with Lari flavours
MACELLERIA DAVIDE BALESTRI
To make pork lard (one of the many pork cured meats), the first step is brine: using a solution of water and salt with rosemary, juniper berries, garlic, cloves, cinnamon and pepper covered in salt of Volterra, it is immersed and left for 6 months. At the end of 6 months, if the process has been followed correctly, we will find a slightly pinkish white lard, with a fragrant smell of aromatic herbs and spices, with a delicate and tasty flavor at the right level. All our typical Tuscan products are gluten-free. Continue to discover them on this online shop.
Ingredients
Pork, salt, pepper, garlic, rosemary, spices, natural flavourings, ascorbic acid E300 Preservatives E250-E250. Gluten and lactose free.
Packaging
Vacuum bag
storage
Store in a cool, dry place away from light. Product shelf life 180 days.
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