The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.
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The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside. The Lardo di Pata Negra is handcrafted using as a raw material the back cover fat of 100% Iberian Pata Negra pigs born and bred in the braid state that feed only of acorns. The wise processing of these fine meats and a secret recipe built with years of passion, give the product that taste and unmistakable taste. Obtained from the salting and subsequent seasoning of the covering dorsal fat, the lard is subjected to to beelected and manual trim. At the same time the tanning is prepared, that is a mixture of salt, spices and aromatic herbs in proportion and quantity appropriate to the type of specific product. Subsequently, the pieces of lard are placed inside tanks alternating with layers of the mixture previously prepared, which allows an aging of more than 120 days and contributes to the development of a particular aromatic complexity extremely balanced.
Specific References
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The Salumificio San Vincenzo produces various types of SALSICCIA.
The Pulcinella box has meats and typical cheeses of excellent quality.
Herbal gourmand salami is characterized by a sweet taste, slightly smoked.
Produced from the fesa obtained from adult bovine thighs and then salted.
The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.
Corte Pallavicina is an ancient courtyard of the village which also includes a 14th century castle on the banks of the Po, in an area with a unique microclimate for the seasoning of ham.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.
Caciocapocollo is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
The Iberian chorizo that comes from the Iberian pig, fed with acorns is a product composed of the most lean parts of the highest quality, selected exclusively for the preparation of this chorizo.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.