Cured Lard in Marble Basin

Marble hollow-cured lard has a light spiciness, a white and pinkish color, and a richly aromatic surface. Maturation of at least 6 months gives the product a sweet and delicate taste, not at all overpowering.

Chef's Advice

Add a small piece of lard to beans, lentils or soups while cooking to enrich the dish with a deep, rich flavor.

A small piece of seasoned lard can be melted at the beginning of a risotto preparation to give it an intense flavor and unique creaminess.

Thinly sliced, seasoned lard can be served on warm bread or croutons as a simple but delicious appetizer.