LARDO WITH ROSEMARY
This is a traditional cured meat from the Langhe. 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, they are dry-salted with sea salt several times a day for several days and massaged by hand. After that, they are cured for about three months. Once cured to perfection, they are cleaned and checked for compliance with standards, then the finely chopped, fresh rosemary is added. Once vacuum packed, they are ready for sale. The product has an unmistakable colour, taste and aroma, the result of the perfect harmony between the lardo used and the fresh rosemary from the Langhe hills.