|Category||SALUMI - SALAMI|
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Spicy lard is a cured meat produced with pork lard, following the protected geographical indication (PGI), typical of central Italy.
In fact, during the seasoning, the basins are obtained in which the layers of pork lard are placed, in alternating layers, and the salt with the aromas: pepper, cinnamon, cloves, coriander, sage, rosemary. The basins, rubbed with garlic, have particular temperatures and humidity, so the finished product has unique characteristics. The full tank is covered, checked periodically and then reopened about 6-10 months later when the seasoning is complete.
The spicy lard has a moist appearance, is slightly pinkish white in color and has a homogeneous and soft consistency. It has a delicate and fresh taste, almost sweet, finely sapid if coming from the area of the buttocks, enriched with aromatic herbs and spices used in processing and fragrant perfume.
Its ideal use is natural, cut into thin slices. In the past it was considered a simple condiment or the "poor" companionship for the workers of the quarries, given the great nutritional contribution. It can be enjoyed as a dish in itself or even in unusual combinations, for example with crustaceans.
SHRIMPS WITH LARDO SPEZIATO
12 Shrimp tails
12 Thin slices of spicy lard
2 Sprigs of rosemary
250 gr Canned cannellini beans
Extra virgin olive oil
After removing the shells and deveining the the shrimps, wrap each tail in a slice of spiced lard, place it on a baking tray covered with wax paper. Put a few needles of rosemary under each slice of lard. Bake at 180 C / 350 F for 10 minutes.
Blend the beans with a little oil, a pinch of salt and pepper until they turn into a soft cream.
Serve the hot shrimps with the cannellini bean sauce.
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