This Cured Lard is made only from Italian pigs. The lard pieces are carefully selected and layered in marble basins. Each layer is seasoned with a mixture of salt, rosemary, bay leaf, sage, basil, thyme, marjoram and oregano. The lard cures in the basins for several months, during which time it develops a delicious, delicate flavour. After around 9 months, the lard pieces are removed from the basins to be vacuum packed.
A couple of slices of lard are perfect on toasted bread or crackers, or oven baked croutons. Lightly grilled with eggs as a substitute for butter