CURED TRUFFLE PORK SAUSAGE
VACUUM-PACKED
S130T
Cod. EAN 201252
IVA 10%
Weight
0,130 Kg ca.
Pcs/ctn
20
Shelf life in days
180 d
The perfect pairing: at the table
Appetizer
- Bruschetta with herb-flavoured lard, basil butter and walnuts
- Lard cups stuffed with rosemary-flavoured cannellini beans, served with a selection of raw vegetables
- Warm asparagus and lard rolls with sieved egg yolk and shavings of mature pecorino cheese
- Layered dish of grilled aubergines, herb-infused lard and diced tomatoes scented with marjoram
- Grilled vegetables with truffle and julienned lard in a bowl
- Julienned artichokes on a bed of lard with mint oil
- Orange-flavoured mashed potatoes with slices of lard, melted in a bowl
- Fennel and Parmesan flan topped with herb-infused lard
First courses
- Risotto with Taleggio cheese and saffron, served with slices of lard
- Garganelli with courgettes, toasted pine nuts and julienned lard
- Chickpea purée with rosemary, flavoured with lard
- Lentil and lard lasagne with herbs, flavoured with thyme
- Linguine with walnuts, pine nuts, basil and julienned lard with herbs
Second courses
- Risotto al taleggio e zafferano con fettine di lardo
- Garganelli alle zucchine, pinoli tostati e julienne di lardo
- Passatina di ceci al rosmarino profumata al lardo in conca
- Lasagne di lenticchie e lardo agli aromi profumata al timo
- Linguine con noci, pinoli, basilico e julienne di lardo agli aromi
Scent of Tuscany
We safeguard niche productions, refining classic recipes in our laboratories. We work with pork, a meat often considered less noble, to enhance its value and transform it into a product that, once tasted, you will crown as the king of your table. Like our Cinta Senese prosciutto. Indulge in a few slices: you will be instantly delighted."
Quality and safety
We adhere to strict hygiene protocols to give you the best quality and safety.
Raw ingredients
Selected raw ingredients, chosen and inspected on site by qualified staff.
Excellence
We pursue excellence in our work with constant dedication.
