"CINTA SENESE DOP" LARDO
Richer in oleic acid, “Cinta Senese DOP” lardo has a very soft texture and is very palatable.
It is kept under salt in steel basins for more than six months, with the addition of garlic, pepper and herbs.
PRODUCTION CHARACTERISTICS
Tuscany (Siena hills)
Free-range, in oak woods
At least 12 months
At least 6 months
2 kg
“Cinta Senese DOP” pork fat, salt and spices.
GLUTEN- PRESERVATIVE- LACTOSE- AND SUGAR-FREE.
FORMATS
Vacuum-packed aged lardo
Vacuum-packed aged lardo piece
