Cream of Lard with Dill


Lard is a typical food of Tuscany. In the area of ​​the Apuan Alps, lard has always been one of the most processed products. It is on these mountains that the most famous lard in the world is produced, the white one from Colonnata. In the town of Gombitelli, among the chestnut woods and the fine air enriched by the winds from the Tyrrhenian Sea, the processing of lard is therefore a centuries-old experience. Skilled hands worked the pork, waited for the preparation time and developed ways and recipes for the use of a product that gives flavor and energy. Everything starts from the story of those who lived in this beautiful land but difficult to reach when the communication routes were scarce and difficult, especially during the long winters. The woods were suitable for raising pigs but not cattle, for harvesting chestnuts but not so much for growing olives. So the lard was replaced by oil, which gave calories to face the long days of work and flavor with poor ingredients. But Tuscan ingenuity always goes on, and so the master pork butchers of the Gombitelli salami factory have decided to make their precious lard even more versatile. Thus was born the cream of lard which, from Garfagnana, has made itself known all over the world. Today a unique delicacy is added to the classic lard creams, natural, smoked, with truffles: cream of lard with dill. Dill is a plant with small yellow flowers that resembles fennel but has a more intense and intriguing scent. A spice with many qualities used above all as a carminative and antispasmodic or even to perfume the breath. Its fresh taste makes the tasting of this lard cream an extremely pleasant moment, where tradition and innovation meet, giving life to a surprising taste.

How to use the Cream of Lard with Dill

Its fresh taste makes it the ideal ingredient for hot croutons perfect in any season. They can be served spread with cream and embellished with some dill seeds to make the experience even more intense. Perfect to accompany gin-based cocktails. Like the other lard creams we produce, it is perfect for making the roast soft, for creating fragrant baked side dishes such as new potatoes. The use of this lard cream on grilled burgers also gives excellent results, making the meat not only softer but also fragrant.

How is the Cream of Lard with Dill made?

It all starts with the choice of lard. The best parts without meat are deprived of the rind and then proceed with grinding, a fine grinding. This is a very delicate phase of processing, which requires time and skill that allows for an extremely versatile, soft, ready-to-use product. To this are added spices such as garlic, nutmeg, cloves and in this case the beneficial dill seeds.

Salumificio Artigianale Gombitelli packs this excellent product in convenient glass jars of 200 grams, which once opened can be stored in the fridge for a long time, or in larger 1.5 kg jars.



Pork lard, salt, dill, pepper, garlic, rosemary, spices, antioxidant: E301, preservatives: E250-E252.

Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)

Store in cool place.




Weight N/A

0,2 kg, Large jar 1.5 kg

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