Chiapella Lardo with Rosemary

INGREDIENTS:

Pig lardo (fatback).

DESCRIPTION:

This is a traditional cured meat from the Langhe hills. Lardo with rosemary from Salumificio Chiapella is made from pieces of prime-quality shoulder meat processed and cut following the grain of the meat. Once trimmed, the meat is dry-salted with sea salt several times a day for several days and massaged by hand.

After that, it is cured for about three months. Once cured to perfection, they are cleaned and checked for compliance with standards. Then, finely chopped, fresh rosemary is added. Once vacuum packed, they are ready for sale. The product has an unmistakable color, taste, and aroma, the result of the perfect harmony between the lardo and the fresh rosemary from the Langhe hills.

THE MANFACTURER'S COMMITMENT:

"The history of our Salumificio has been characterised for over fifty years by our passion for producing and processing premium-quality cured meats. Giovanni Chiapella has successfully carried the know-how of three generations of expert butchers forwards, creating a dynamic and modern company with solid roots together with his wife Giorgia and their children. Today Alessandro, Davide and Elisabetta carry the Chiapella brand forward with hard work and dedication. The brand has become a privileged cornerstone for lovers of great cured meats, chosen every day by gourmets and connoisseurs in Italy and abroad."

"Constantly reinventing ourselves and modernising within an extensive knowledge base: this is the secret of our company. Recovering Langhe traditions remains at the heart of everything we do. At the same time, every day we also seek out new ways to improve our products, experimenting with innovative techniques and drawing inspiration from the best that Italian regional pork butchery has to offer. This allows us to enhance the quality and flavour of all our cured meats, and bring their full aroma all the way to your table.."

"We constantly monitor every step of the production chain with attention and precision to ensure we are only offering truly exclusive products. From the selection of the meat coming from pigs born and raised in Italy, to the manual processing of the products, everything is carried out to the highest standards. The final touch is provided by the unique microclimate of our hills: dry and breezy, it is ideal for ageing and curing cured meats to perfection."

"We carefully select only the best gastronomic delights that our land has to offer: from the meats chosen to the ingredients of the mixtures. Barolo wine, hazelnuts, Langhe truffles and Parmigiano Reggiano D.O.P. (Denominazione d'Origine Protetta - Protected Designation of Origin) are just some of the delicacies that enrich our cured meats. We are proud of these choices, because we believe that real masterpieces of pleasure can only come from the best raw ingredients."