味付けラード

それは調味料として(そしてなんと味!)幸福と食事の期間が来て、その脂肪は危険なように見えました。しかし、伝統はそれを保存する方法を知っていて、かつての歓迎のために、流行の波に再出現させました。長く成熟した脂肪は健康的で消化しやすく、パンやポレンタに最適であることがわかりました。私たちのラードは、少なくとも6ヶ月間、トリミングされ、芳香性のハーブと塩で保たれます。

This was used as a condiment (and what a flavour!), and as an energy boost concealed in every dish for men who did physical labour, walked or moved around by bicycle. When the era of wellbeing arrived, this fat was deemed harmful. However, it was preserved by tradition to re-emerge on the crest of a new fashion wave, in favour once more. It was now perceived that this fat, with its lengthy curing period, was good for the health and digestible, ideal on bread or with polenta. Our lardo is trimmed and kept in salt with aromatic herbs for at least 6 months.