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.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
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
No customer reviews for the moment.
During the preparation, goose combs are placed in layers for marinating and left to rest in a local special for the time necessary to absorb the aromas of spices.
After slice you will never get tired of eating this timeless sausage.
The rolled bacon is a real touch for eyes and palate.
A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.
The perfect box for spicy lovers.
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.
The meats of the Black Pig are meticulously selected and are characterized by their typical taste and softness.
Small is a small roasted ham weighing about 1.5 kg, great for family consumption but it could be a valid solution in the horeca channel for filling of delicious sandwiches.
The pavement is a salami that distinguishes itself from the other Calabrian sausages for the size.
With Ventricina we mean the product prepared with the dough of the meat, medium cut, obtained from the shoulder of pigs
l pulled pork is one of the most complex preparations of the American barbecue “low & slow”.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.