The Pork belly cooked in lard "Il Poggetto" comes from an ancient peasant recipe from the Pistoia Mountains. The pork belly - 100% Italian pork (Emilia-Romagna, Tuscany) - is seasoned with a mix of fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, little known outside the Pistoia tradition, gives it extraordinary softness and an irresistible aroma. The processing is handcrafted in our facility in Poggio a Caiano, in Tuscany. How to enjoy it: pork belly cooked in lard is eaten cold in slices or lightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: vacuum-packed slice, weight approx. 500 g.
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The Pork belly cooked in lard "Il Poggetto" comes from an ancient peasant recipe from the Pistoia Mountains. The pork belly - 100% Italian pork (Emilia-Romagna, Tuscany) - is seasoned with a mix of fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, little known outside the Pistoia tradition, gives it extraordinary softness and an irresistible aroma. The processing is handcrafted in our facility in Poggio a Caiano, in Tuscany. How to enjoy it: pork belly cooked in lard is eaten cold in slices or lightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: vacuum-packed slice, weight approx. 500 g.
