An ancient speciality!
Lard from Alteta is obtained from the lard of the pork rump, which is the most valuable and hard part. This allows the aging of even 7/8 months. It is seasoned with salt, pepper, garlic and rosemary and aged then in cellar on oak boards.
Perfect on sliced beef, warm bruschetta or wound on a breadstick.
|Prezzo al Kg||
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