More on our Quattro Case – il Lardo al Pepe Nero (cured lard with black pepper) from the Linea Q+ line.
The history of Quattro Case – Il Lardo from Linea Q+ – like Colonnata – dates back to an ancient tradition. Distinguishing features include: the use of all parts of the pig; a thickness of at least 5 cm; and a long maturation period. The preparation of the lard begins with dividing a cut of fat from the pig into rectangles; these are then massaged with sea salt. The lard pieces are left to mature in special basins with lids, in which they are arranged one on top of the other in layers and covered with a natural curing mix: coarse sea salt, lightly crushed black pepper, fresh peeled garlic, and chopped rosemary and thyme.After six months, the lard is ready, having developed its typical characteristics: bright white in colour, soft, fragrant and – above all – extraordinarily mild and delicate.
To preserve your product once cut, it is good practice to fold the “tongue” of the rind back over the rest of the block, and to keep it covered in its own salt i.e. wrap it in a cloth which must be kept slightly damp. Keep in the cellar or a cool place. It can also be kept in the bottom section of the fridge.PAIRINGS: Serve thinly sliced on warm toast. It goes especially well with balsamic vinegar. It pairs well with well-structured and even aromatic white wines. We recommend Fermentino dei Colli di Luni.
No added sugars
No chemical additives and preservatives
Does not contain antioxidants
Minimum maturation 6 months