For this lard, only the largest cuts with a good marbling of lean meat are selected.
Salted using the ancient dry salting method, this lard is flavored with a mix of spices and aromas typical of the Dolomites. It is massaged multiple times by master butchers to allow the flavors to penetrate and enhance the meat. It is left to salt without forcing or haste, and it is only after this long period that one can appreciate all the taste notes imparted by the slow processing.
