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A fragrance of curing that engages the senses with suggestions of vegetable gardens, aromatic herbs and spices. A balanced, aromatic and balsamic taste,with the typical sweet richness of lard.
The lard - delicious and tasty deli meat - was among the favourite foodstuffs of Michelangelo, who was fond of the simple and genuine cuisine, and who loved to enjoy it on a simple slice of toasted bread, along with tomato, perhaps not yet ripe. Fallen into a sort of oblivion for a few years, the victim of low-calorie diets, it was rehabilitated thanks to the obstinacy of some renowned gourmets, and finally he returned to cheer up the tables with its intense aroma and its unmistakable "meltiness".
The Lard with herbs is an exclusive Levoni recipe, it is compact, with rind and covered with a mixture of aromatic herbs and spices, with a slight salting. When cut, the slice has a height of about 5-6 cm and its colour is almost pearl pink. The smell of curing inebriates the senses, while upon tasting the aromatic bouquet envelops the sweetness of the meat. Perfect tastiness and balance between the ingredients, beautifully enhanced in flavour by the skilful maturation.
The lard with the herbs must be cut into thin slices using either a slicer or a knife, especially if consumed as an appetizer. It is used to make a chopped mixture for culinary preparations.
The lard with herbs goes very well with lukewarm slices of toasted bread or of polenta. Its taste is enhanced by balsamic vinegar, green apples, raspberries, tomatoes and honey, especially chestnut honey due to its bitter aftertaste. Of course it is perfect used for larding roasts and rolls.
Given the characteristics of lard, a wine that pairs well with it must have a good acidity and the freshness of the "bubbles". Thinking of a red wine we can suggest a Bonarda of the Oltre Po Pavese; while for lovers of white wine, the area to be explored is Trentino Alto Adige with its Spumante Brut classic method.