It is made from the highest and most compact fats selected from the back of pigs weighing over 200 kilos to which both pork rind and a part of loin’s lean meat are left. After the selection it is salted and seasoned with pepper and spices. The next step is an adequate aging process, cut into pieces and vacuum-packed to be preserved.
- Packaging: Vacuum
- Weight: 0.30 Kg
Ingredients: pork meat, salt, spices and natural flavourings
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 3248 – kcal 776
Fats 88 g of which saturated fat acids 37 g
Carbohydrates 0 g of which sugar 0 g
Proteins 6 g Salt 2,8 g
Minimum aging period 40 days
Approximate weight of the finished product about 2,5 kg
Chemical physical features Aw <0,90 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x106 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 0÷2%
Ashes: 0÷2%
Proteins: 0÷2%
Lipids: 90÷99%
Packaging
Bags for vacuum-sealing
Shelf-life
6 months
Tag Present if vacuum-sealed
Seal
Storage conditions
Store at T< 7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Vacuum sealed aged Lard can be stored for over 6 months in a cool and dry area.
Once cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
