Parco Nazionale Dolomiti Bellunesi

Lard in Brine

After obtaining the lard from the back of the pork, it is divided into regular pieces and then mixed with salt, spices, and aromatic herbs. Afterwards, one piece on the other, it is put into marble pools where a sort of brine forms, helping the meat softening and flavoring process. The lard must rest for a period of no less than three months. It is ideal au naturel, cut into thin slices, to appreciate the softness of the product that melts in your mouth, almost without chewing it.

The Producers
Typology: Butcher's Shops
Locality: Cesiomaggiore (BL)
Typology: Butcher's Shops
Locality: Feltre (BL)
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