Lard

A rich, delicate cured meat with multiple uses. It arises from the outer part of the back, closest to the neck. It is firm and compact and is a fat veined by red meat. It is put to rest with its tanning for a fortnight and, once it reaches its ripeness, it is finished and packaged. Excellent on cutting boards, delicious on hot bruschetta, indispensable in some fillings, perfect around prawns. Try also in cream, spread on bread.