Lardo “Matured in marble basins” cut to half

maturation 180 days

34.00 / VAT included

Typical specialty from Toscana


A very pleasant discovery

We use fatback, the fatty cut of meat from the back of the pig, to make our Lardo.
Without removing the rind, we salt it and season with aromatic herbs and spices, before maturing it for two months in a marble basin.
The result is an intensely aromatic delicacy, with a subtle, mild taste.
A unique product, with its soft consistency it melts exquisitely in your mouth.
Because of the harmony of fragrance and flavour created by the mixture of aromatic herbs and spices, this Lardo is perfect on its own or used as an ingredient in gourmet dishes.

Chef’s Tips

Delicious served simply with homemade bread, and a real treat on warm bread croutons. Serve with honey or prunes for a sophisticated pairing, or use in the kitchen as the ultimate ingredient for rich and creative recipes.
Match with red wine, ideally lightly sparkling.

Additional information
Weight 1.25 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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