If you are familiar with the Salumificio Triglia Product Catalog, you will know that here everything that has to do with lard is treated with the utmost consideration. Processions of modern wayfarers go as far as Gombitelli to taste the legendary pink lard of Camaiore, taste the special Cream of Lard, plain or with truffles. On the other hand, the Apuan Alps, with their shining load of white marble, are an election territory for this type of work. This is also demonstrated by the relative proximity (a few kilometers as the crow flies) from the town of Colonnata, located in the Municipality of Carrara.
However, when we refer to the brand new Smoked Lard from Salumificio Triglia, we must take a further step in the direction of excellence. We must be ready to be hit by a new embrace of the senses.
And now something completely different: the Smoked Lard of the Mullet
You will not have a reference about the extreme softness of a cured meat before having tasted this product. To slice the smoked lard you will need a thin, finely sharpened blade. Be careful, because it cuts like butter and the slices that are too thin will almost melt in your hand. The secret? Always keep the lard in a refrigerated environment, removing it from the fridge only when needed, so that it can be cut easily.
As we said, those who go up to Gombitelli do so essentially because they are attracted by those two or three leading products: raw ham, sausages and lard. This last product perhaps best expresses the unique, wild and wonderful nature of these places. Now that the Triglia catalog is also present online, you no longer need to stop and imagine, but you can order in a few simple clicks.
Why make Smoked Lard?
When you love your work, you feel satisfied first of all because your product is successful, it gets excellent reviews from the public. This is enough to always push us to do better, to never stop. With this spirit, the butchers of the Gombitelli delicatessen constantly experiment with new configurations of taste, without ever departing from a tradition, from an imprint that has been consolidated over time. So, before an experiment finds the way to enter the official catalog of the cured meat factory, time passes. Tests, experiments, recovery of ancient traditions with modern machinery.
It was with this logic that Smoked Lard was born. At the end of the traditional natural processing process, before maturing, the lard blocks are left to rest for a period ranging from 12 to 24 hours in cold smoking machines. Slow, warm, fragrant, the smoke rises to inebriate the tender lard meats, which darken after long contact with the essences of the wood.
Unlike hot smoking, in which the cured meats are properly cooked, the temperature here never rises above 30 ° C, nor does it drop below 12 ° C. Otherwise a smoke that is too hot would end up cooking the meat really, swelling the fibers and bringing it to further levels of flavor. And there’s more: cold smoking ensures that the meat also absorbs phenols, formaldehyde and acetic acid, which prolong the longevity of the product by carrying out an antiseptic and antibacterial action.
Pork lard, salt, pepper, garlic, spices, antioxidant: E300, preservatives: E250-E252.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Store in cool place.
Smoked natural in a smoker, using beech wood, bay leaves and juniper berries.
ORIGIN SPAIN – TOCINO DE BELLOTA 100% IBERICO