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The Venetian tradition of cured meats and lardo goes back centuries. This lardo is made with high-quality pork from Veneto. It is left to age for approximately one month, depending on the humidity level and the size of the product, with aromatic herbs from the Venetian highlands and spices. Characteristics: Venetian lardo differs from the more classic varieties from Colonnata or Arnad through its sweetness and elegance. It is a very soft mass that does not undergo lengthy or particularly intensive aging. It also has beautiful, highly flavorful streaks of lean meat, giving the product a lovely pink color.
Price including VAT
The Venetian tradition of cured meats and lardo goes back centuries. This lardo is made with high-quality pork from Veneto. It is left to age for approximately one month, depending on the humidity level and the size of the product, with aromatic herbs from the Venetian highlands and spices. Characteristics: Venetian lardo differs from the more classic varieties from Colonnata or Arnad through its sweetness and elegance. It is a very soft mass that does not undergo lengthy or particularly intensive aging. It also has beautiful, highly flavorful streaks of lean meat, giving the product a lovely pink color.
