One of the characteristic features of this type of lardo is the use during salting of a particular, traditional ‘concia’ or mixture of herbs and juniper berries which the Marquis of Polesine used, requiring the feudal subjects from Costamezzano in the hills area between Noceto and Tabiano to gather the ingredients.
A vital difference between this and other herbed lard is the dry salting. The extremely high quality is determined by the height of the fat layer and the softness which charcterises this ancient traditional product.
It is produced without nitrates, sugar, flour or any kind of additive or stabilizing agent.
- Only from heavy black pigs bred on our farm between 230 and 280 kg
- Ingredients: lard, sea salt, pepper, a mix of aromatic herbs: sage, juniper, rosemary and garlic
- Maturing: minimum 5 months
- Weight: from 1,5 to 4 kg
- Sales: vacuum packed whole or vacuum packed in slices as required
