A bouquet of Provençal herbs entices the nose with fresh, pleasant sensations, heralding a sweet flavour that melts into a strong yet elegant accent of thyme.
The apple like kiwi and pineapple with their acidity perfectly balance the oiliness of lard. Great to prepare toasted croutons with drops of balsamic vinegar. Perfect for saltinbocca and for wrapping lean meat to roast, such as fillet, quail, but also tails of prawns and scallops. With polenta, tigelle, or as a base for mirepoix, soups and stews.
The wines that are best paired with it must have good acidity or tannins to balance the greasiness of the product. We recommend lambrusco, some bonarde and nebbiolo. Among the white wines, the classic brut method sparkling wines.