Whipped Lardo

Lardo from the pig’s rump, worked “raw”, that is, without curing, so that you can best appreciate the product in all its creamy softness and keep the delicate scents and aromas typical of the cut. Worked just after trimming the more noble cuts and after selecting it, it is flavoured with a few simple natural ingredients and a pinch of salt. Perfect to spread on crusty bread, warm schiacciata or on lean meats, to help keep them soft and flavourful when cooking, it can also be added to the dough of bread, pizza and savoury baked goods to give a rustic, bold flavour, giving the finished product a softness and moisture that will extend its “life”, also making the crumb structure more even and the crust crisp.

In the past it was the alternative to butter in the traditional cooking of Chianti, the famous Chianti butter. It can in fact be used in place of butter in risottos or other savoury preparations; if you do, adjust the salt at the end of cooking to avoid excessive saltiness.

Product without colourings, preservatives (other than salt) or chemicals.