Are you looking for a
cold cut combining a delicious taste and
versatility in the kitchen? At Terre Ducali we have the right answer to your needs: the
seasoned cheek lard. You can either sample it thinly sliced au naturel, or savor its delicious taste by lightly warming it up and laying it on a slice of unsalted bread. And don’t forget that cheek lard is perfect to be used as an ingredient in sauces: take as an example two typical Italian dishes, such as the amatriciana and the carbonara sauce.
Here, in the heart of the Food Valley, we produce cheek lard respecting all dictates of
tradition: we obtain this cold cut starting from the lower extension of the pig jowl, then we salt it and allow it to stand for about a month. After this period of time, and following a cleaning and drying step, we transfer the cheek lard to the maturation cellar, where it remains for six months.
In order to satisfy your craving for cheek lard, our product range includes different variants: the
whole cold cut, enveloped in a smart net and having an average weight of 1,6 kg, and the practical
60 and 90 g trays, where the slices are laid one by one, just like in the best charcuteries and eateries. These trays guarantee the cold cut freshness, as if it had been just sliced.
No more excuses from now: you have to taste it!