Lardo Stagionato dei Castelli

The Salumificio dei Castelli boasts a full four generations in the world of norcineria (traditional pork butchery); we are in Montecchio Maggiore, at the foot of the Castelli from which it took its name â this is where the Lardo Stagionato dei Castelli is born

Lardo Stagionato dei Castelli

 The salumificio is located in the heart of the Province of Vicenza, where it carries on the traditional Venetian charcuterie craft, in particular that of the Vicenza area. This is the homeland of Soprèssa, which since 2003 has been awarded the Protected Designation of Origin, the first among Venetian cured meats to achieve this recognition. To make its cured products, the salumificio uses fresh meat from heavy Italian pigs or prized cuts of beef: carefully selected and hand-worked with a knife, ensuring high quality control. All cuts of the pig are used, including the finest ones, to obtain a product of true excellence. Sweet and flavoured with garlic. The Lardo stagionato is a traditional cured meat, made by us with expert seasoning. It was a delicacy in the old rural society, a precious reserve of fat for the kitchen. It is a delicacy. A sweetness that wraps around you with a seasoning of fresh aromatic herbs and its aromatic character. A slow resting and maturing time in our facilities, where the optimal microclimate is recreated to achieve the best results. Our lardo has a soft texture and a pleasantly delicate flavour. For our cured meats we use the best fresh cuts of selected meats, without the use of additives.

 The Lardo Stagionato dei Castelli is available in a vacuum-packed size of approximately 2 kg. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia â Italian Celiac Association).