Salted Lard - The Gras Piasintein is one of the most classic and historic products of the Italian Salumeria. The production area of Piacenza lard includes the entire territory of the province of Piacenza. For the production the highest part of the lard is used with the rind (called spallone).
RAW MATERIALS USED: Fresh lard from pigs from Italian farms
SALAGIONE: dry manual
SEASONING: 90 days
INGREDIENTS: Pork lard and salt
AVERAGE WEIGHT: 4,000 - 5,000 Kg.
CUTTING APPEARANCE: It has a light red color (thin stripes) and light pink / white (mixed parts).
ORGANOLEPTIC CHARACTERISTICS: sweet taste with light notes of sapidity, nuance of butter, aroma of good fresh meat.
STORAGE: In the refrigerator, lightly sprinkled with salt, wrapped in plastic for food.
CONSUMPTION: To be consumed as thinly sliced, after removing the rind. It is used in the kitchen to enrich sauces, soups and roasts. Ideal on toasted bread or on crispy slices of polenta.