Aged Lard

The lard of Italian pigs is used, selecting the most compact and thickest cuts. Trimmed and rubbed with sea salt, the lard is placed to rest in marble basins. Layers of lard and rosemary, black pepper, sage, bay leaves and other spices are alternated according to the recipe. The basin is closed with a cover: the porosity of the marble and the natural moisture in the cellars assure perfect ageing of the product, which will be ready to eat after a few months of ageing.