Lardo del Monfenera
The Lardo del Monfenera
(lard) is made using the fat
found just under the rind on
the back of heavy Italian pigs.
The lard is placed to rest in a
dry brine of sea salt, spices
and herbs.
After the curing phase which
may last up to sixty days in
refrigerated rooms, the lard
is cut into different sizes and
vacuum packed.
It does not contain
milk by-products and
is gluten-free.
