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Bacon, like lard, is placed in layers with salt, spices, aromatic herbs and left to rest for at least 15 days in brine.
As the bacon is thinner than the lard, it needs less time to age to prevent the presence of meat from absorbing too much salt, which could cover the other aromas and spices.
€6,53 – €22,99
Although it lends itself to being consumed as it is with a rustic bread, it is mainly used in the kitchen to dress meat, fish and fried.
Average nutritional values for 100 gr:
The product may have a slight variation in weight due to natural ripening
| Weight | N/A |
|---|---|
| Producer | Lardificio Laurent |
| Place of Production | Arnad, Valle d'Aosta, Italy |
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