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Salumificio Chiapella
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Langhe lardo
Etichetta Langhe lardo Chiapella


Lardo is undoubtedly one of the best cured meats of our tradition. They are made from pieces of prime-quality shoulder fat, cut following the grain of the meat. Once trimmed, they are dry-salted with sea salt several times a day for several days and manually massaged in order to obtain a top-quality product. After that, they are cured for about three months. Once cured to perfection, several pieces are layered on top of each other and then vacuum packed, ready for sale. The product has an unmistakable colour, taste and aroma and its elegance is unrivalled.