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The encounter of three select salt-cured pork belly meats embraces the nose with elegant harmony. It melts in the mouth with refined roundness.
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It is a deli meat whose recipe is an exclusive by Levoni. It consists of three layers of lean pancetta, seasoned with salt and pepper; it is matured in designated presses. In the "seasoning" version, the flavour is enriched with an original blend of spices, in which the thyme - precious for its scent - stands out.
It is characterised by its important dimensions. It shows beautiful streaks of lean, red parts. Its aroma is very delicate, the flavour ranges between sweet and savoury, with fresh, round notes, a deli meat with a unique taste that melts in your mouth.
Cut into thin slices by means of a slicer. It can also be minced to obtain a cream to spread. The lardo pancettato is cut better if very cold, and is eaten at room temperature because it releases all its aromas and flavours.
We recommend the Lambrusco, some Bonarda kinds - all wines boasting a good acidity - and Nebbiolo with its characteristic tannins. Among the whites one of the most interesting pairings is with the classic brut method sparkling wines.
Apples like kiwis and pineapples perfectly balance the flavour body of the lard with their acidity. Excellent to prepare toasted croutons with drops of balsamic vinegar. Perfect for saltimbocca alla romana and to wrap and flavour lean meat to roast such as fillet, quails, rabbit but also prawn tails and scallops. To be tasted with polenta, tigelle, or as a base for mirepoix, soups and stews.