The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
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The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside. The Lardo di Pata Negra is handcrafted using as a raw material the back cover fat of 100% Iberian Pata Negra pigs born and bred in the braid state that feed only of acorns. The wise processing of these fine meats and a secret recipe built with years of passion, give the product that taste and unmistakable taste. Obtained from the salting and subsequent seasoning of the covering dorsal fat, the lard is subjected to to beelected and manual trim. At the same time the tanning is prepared, that is a mixture of salt, spices and aromatic herbs in proportion and quantity appropriate to the type of specific product. Subsequently, the pieces of lard are placed inside tanks alternating with layers of the mixture previously prepared, which allows an aging of more than 120 days and contributes to the development of a particular aromatic complexity extremely balanced.
Specific References
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