Spiced Tuscan Lard 500 gr artisanal
Spiced Tuscan Lard is a seasoned cured meat obtained from the fatty part of the pig's back, which reaches up to the buttocks and the part of bacon on the sides.
The meat with which it is produced comes only from controlled and certified Italian farms.
Seasoned Lard is expertly spiced with a blend of natural aromas and then left to rest in marble basins for perfect maceration.
The marble guarantees continuous transpiration and that little bit of calcium carbonate which is one of the secrets of the softness and compactness of this salami.
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The ideal thickness of Spiced Lard is 3 cm. It is distinguished by a delicate, almost sweet flavor and a fragrant scent.
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The Taste of Lard
The taste of this Tuscan lard is given by the choice of the best pigs and by the consistent meats so as to have a soft and pleasant finished product for the palate that can best express all its organoleptic properties.
The ideal way to enjoy this salami is to eat it naturally cut into thin slices and placed on slices of toast or plain bread.
In the past, lard was considered a poor food and since it has very high nutritional properties it was the accompaniment of farmers and workers who could not afford meat.
The production of Tuscan Lard does not take place all year round but is seasonal and runs from September to May to take advantage of the cooler periods.
Usually the Tuscan lard is packaged in blocks that can have a weight from 250 grams up to 5 kg and vacuum-sealed to keep it longer.
This Tuscan lard, however, despite its taste, is not a food that should be allowed too often because it is very caloric, about 900 kcal per 100gr and is also very rich in cholesterol!
The pieces of Tuscan lard are salted in salting tanks with a mixture of salt and spices including garlic, rosemary, pepper, nutmeg and cloves;
after the first twenty days of dry salting we proceed with the mother brine, that is the brine preserved from the previous salting.
This process has been repeated for decades and is one of the family secrets.
The lard at this point continues to ripen in a cold room for a minimum of ten months, this long period means that the lard becomes soft as butter and acquires an intense and unmistakable flavor.
I want to first tell you that the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, which will be refrigerated to maintain the right storage temperature during delivery.
Tuscan lard in the kitchen
The lard Tuscan it can be seen as a product that “undermines” our will to stay fit. In short, the name itself can be misleading: you don't have to think.
in fact, that lard is just a product that makes you fat.
You have to see it as one energy supply instead of many supplements. Logically it is not a product that should be abused, especially those who do not exercise.
The Tuscan lard is a product rich in fatty acids monounsaturated and polyunsaturated.
For the rest we must see it as a food of yesteryear, those in which man's work was much more physical and substantial.
But it is good and, indeed, for some it is quite enjoyable and offers kinesthetic aromatic sensations such as creaminess, solubility, enveloping, softness, roundness that few other foods are able to have.
It also brings with it the charm of the food of yesteryear that is no longer easily found.
It has a hedonistic value that has no equal, if not in other cured meats of the Italian butchery tradition.
Chefs are using it in multiple preparations and deconstructions: eating lard has become a real thing gourmet privilege.
But let's see how we could enjoy this extraordinary product of the ingenuity of man born to be a real energy reserve to withstand the winter cold and the efforts of work.
The Tuscan lard it keeps all its magic alive when it is placed on a nice cutting board and is cut naturally with a knife with a high and well sharpened blade.
The slices of lard must be thin and never large.
Always wait for the salami to arrive at one environmental temperature: the usual 20 ° C would be ideal.
The slice of lard must then be positioned between the tongue and the palate and let it melt slowly, savoring all the pleasantness of the penetrated aromas and its great creaminess.
In some cases the pleasantness that is achieved is such as to allow you to close your eyes and enjoy this sensation better.
Lard on a toasted bread
It depends on where you come from and which bakery tradition you belong to.
Any type of panesia, however, the tasting of Tuscan lard on a nice toast of warm bread I think it's one of the most exciting gourmet experiences ever.
Heat is good for lard and bread becomes the ideal substrate to appreciate it.
For the Tuscan Lardo a homemade bread, also black rich in cereals.
If you want to increase the pleasantness, rub a fresh tomato of the datterino type or, better still, a dried tomato in a bunch on the surface of the hot bread and then lay the lard on top.
Tuscan lard, tigella and fried dumplings
You don't need to be Tuscan to enjoy this dish simply extraordinary.
The beaten lard it is obtained by chopping the lard with the tip of a knife with a wedge ofgarlic, of the twigs of rosemary, black pepper he was born in Parmesan Cheese grated.
You need to stir very well and at room temperature if you want an easily spreadable cream to form.
The result will be incredible!
Late Radicchio and Tuscan Lard
Another very popular recipe linked to the Venetian tradition is cooking radicchio "spadone" or late Treviso wrapped in small slices of Tuscan lard thin. All this is obtained very easily and then it is heated in a ventilated oven at 180 ° C for about 10 minutes. A delight on the palate and a complete dish without energetic excesses.
Tuscan lard paired with the sea: you can
But can lard be compared to sea fish? Sure! Logically, it must be done sparingly and above all with products that are particularly sweet and savory.
For example i prawns or the scampi they are ideal for obtaining a gourmet dish full of fascinating flavors.
Once the shrimps are deprived of the shell, leaving the tail, cut very thin slices of lard and wrap around the fleshy part. Then they are placed in the oven at about 180 ° C for about ten minutes.
If you want you can also add sprigs of rosemary on the surface of the shrimp or Norway lobster. The shrimp will be crunchy and will smell of the aromas of lard
If you want to bring them closer to some delicious dish, try a soup or cream of Tuscan zolfini green beans or a cream of chickpeas and cicerchie.
Put them in the cream and then ... enjoy your meal!
Now that you know all the tricks of our Tuscan lard, all you have to do is buy it, and take home one of the most sought-after Tuscan cold cuts online.
Tuscan delicatessen specializes in the online sale of typical Tuscan cured meats.
The shipment of the Tuscan lard takes place in 24/48 from the moment of approval, the lard will be vacuum-packed at the moment.
In the payment methods there is also the possibility of cash on delivery, we recommend the combination with aged pecorino in cave.