Description

Lard is a particular cut of pork that is obtained from the subcutaneous fat of the neck, back and sides of the animal.
In ancient times it was widely used in cooking but with time it has been replaced by more digestible and less caloric fats of vegetable origin.
Despite this, however, Lard remains a speciality of Italian gastronomy where, subjected to the traditional process of salting and seasoning, it becomes, in fact, a dish ready to be savoured.
Produced in Calabria by a family-run farm that does not use preservatives of any kind where it comes from the meat of black pigs reared in the wild, the lard is perfectly cut into thin slices and placed on a slice of hot bread with a sprinkling of fresh pepper.