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Herb-seasoned lard PDF Print E-mail

The processing of this lard product requires the use of the heavily fatted pork rump (on the pig’s back) that is placed in an aromatized brine and then cured flat. The surface is then covered in a crust prevailingly containing fresh herbs.

lardo_erbette

CODE: 1219

WEIGHT: 2,5 Kg

PIECES PER PACK: 2

PACKAGING: vacuum packed

STORAGE TEMPERATURE: 0°C +4°C

 

Carne Salada