Animal Fat

Italy's most renowned raw, organic lard is first generously salted, then seasoned with pepper, rosemary, garlic and coriander, and finally aged for about six months in specially crafted canaloni - marble tubs. Lardo di Colonnata ... READ MORE

Lašiniai is a traditional pork product made with non-rendered pork fat obtained from the back of the pig, typically with the skin intact, and often with no meat attached to it. Unlike its Ukrainian and Russian cousin salo,... READ MORE

Szalonna is a traditional variety of cured pork fat made by smoking pork fat and pork rind, which remains intact in the process. Most commonly, szalonna is placed on a skewer and roasted over an open fire. The dripping fat is typically collected o... READ MORE

Salo is a traditional pork product consisting of non-rendered pork fatback that goes through a process of curing that may involve dry-salting, brining, or boiling. The finished product is a creamy white or pale pink pork fat surrounded by... READ MORE

The aromatic Aosta Valley Lard is an exquisite cold cut traditionally produced in the Alpine town of Arnad, where the tradition of pig farming dates centuries back. One of the distinctive features in the production of Lard d’Arnad i... READ MORE

Lardo di Camaiore is a traditional lard originating from Camaiore in Tuscany. The lard is white in color, with red veins running throughout it. It’s made from the fatty part of the pig’s back. Slices of lard are covered with a layer of... READ MORE

Pestàt di Fagagna is an unusual Italian sausage originating from Fagagna in the province of Udine. The pestàt is made in order to preserve the aromas and flavors of vegetables and herbs in pork lard. In Fagagna, the pork butchers kno... READ MORE

Mora Romagnola is a very special breed of dark brown, almost black pigs from the Italian region of Emilia-Romagna. Semi-wild, looking more like boars than pigs, these large animals are farmed outdoors, left to roam wild in the woods. Due to their ... READ MORE