Lard of Alteta
Lard of Alteta
Lard of Alteta
Lard of Alteta
Lard of Alteta
Lard of Alteta

Lard of Alteta

INL600B00144
Out-of-Stock
€13.00

How good is a warm toasted bread with a slice of lard? Tasting Marche has selected for you this superb Lard of Alteta, a product made from superfine lard enriched with flavors such as sweet marsala wine, rosemary and fennel seeds. This delicacy is perfect for enriching dishes of all kinds, savoury sauces, roasted meat and vegetable stew, or simply with the warm bread. It is really a delicacy for gourmets.

Type: Cured Meats
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in: Marche (Italia)
Net Weight: 600 g (The indicated net weight allows a tolerance of ± 10%).

Shipped under vacuum

 

Lard of Alteta derives from the processing of "fresh fat" located under the skin of the pig. The quality of this product depends very much on the attention in breeding pigs, in particular where the company Country Pig lends a great deal of care. The animals are in fact breed outdoors and fed with nobles grains to get the highest possible quality to the final product. 

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Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. Via S. Zenone - Alteta di Montegiorgio (AP). The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo. 

Pork lard , salt, pepper, spices, sweet marsala, rosemary , garlic , fennel seeds. Nutritional values for 100 gr: Energy Kcal 891,0, Kj 3730,44; Carbohydrates 0,0 g. of which sugars 0,0 g.; Proteins 0,0 g.; Fats 99,0 g. of which satured fatty acids 33,12 g. Salt 4,0 g.

General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses, or they can be used for stuffing pizza or seasoning tasty pasta and meat dishes. How to eat: If you decide to eat your cured meat au natural: cut the cured meat into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. To use your cured meat as seasoning: finely cut, using special knives or slicer, making cubes or strips and cook according to the recipe. General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage as the recipe indicates, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.

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