LARD FROM LOMBARDY 3 TRAYS

THE BEST WAYS TO TASTE IT Spicy Lard is perfect for many types of recipes. In particular, it is highly appreciated and used as a delicate condiment, especially to flavour roasts. It is also excellent on bread or hot croutons. As a general rule, it is important that the combination has a neutral taste, so that the unique flavour of Spicy Lard can really stand out. The perfect match is with an extra dry Champagne or a Franciacorta Brut DOCG. Go check our recipe section to find many ideas to enjoy this product and get inspired! PROCESSING The processing of the Spicy Lard is carried out following the traditional procedure of the master butchers: Six types of spices are carefully selected for its production The cut of meat is massaged by hand with the chosen spices, as tradition dictates. In this way the meat can absorb all the aromas and acquire the typical taste that characterizes it. Finally, Spicy Lard is subjected to the drying phase and then it is ready to be tasted! CURIOSITIES  Spicy Lard has an extremely interesting and characteristic quality, namely the possibility of gradually melting. This is due to the fact that it has several melting points. Depending on its composition, Lard melts after reaching a temperature between 30ºC and 40ºC. However, it already begins to soften around 20ºC. This feature makes it the perfect product for certain types of recipes such as hot toasts, as it can melt without completely liquefying and can be easily absorbed by the bread.