Lardo with herbs
Cut of meat: “spallotto” (shoulder)
Processing: in the herb variety, the “spallotto” is placed in tubs and covered with a mix of herbs – juniper, laurel, marjoram, rosemary and thyme – in varying proportions and left to rest for a few days in order for it to absorb the aromas. It is then vacuum-packed.
Weight: 2/3 kg
Organoleptic properties: the aroma and taste are enhanced by the fragrances of the added herbs.
Eating suggestions: with croutons or breadsticks, nothing else is needed to fully enjoy its flavour,