Lonza Lardellata
“Valle dei Trulli”

It is made from the dorsal region of the pig that goes from the sixth rib to the hind leg, removing  the bone and rind. As a tradition, it undergoes a dry salting process with a mixture of salt, flavorings and spices and aged minimum 3 months. It has an intense pink, almost red color, a strip of pure white lardon.
It is excellent for bakery products. Great with young Negroamaro wine.

Fratelli Gentile