The encounter of three select salt-cured pork belly meats embraces the nose with elegant harmony. It melts in the mouth with refined roundness.
We recommend the Lambrusco, some Bonarda kinds - all wines boasting a good acidity - and Nebbiolo with its characteristic tannins. Among the whites one of the most interesting pairings is with the classic brut method sparkling wines.
Apples like kiwis and pineapples perfectly balance the flavour body of the lard with their acidity. Excellent to prepare toasted croutons with drops of balsamic vinegar. Perfect for saltimbocca alla romana and to wrap and flavour lean meat to roast such as fillet, quails, rabbit but also prawn tails and scallops. To be tasted with polenta, tigelle, or as a base for mirepoix, soups and stews.