The lard with herbs goes very well with lukewarm slices of toasted bread or of polenta. Its taste is enhanced by balsamic vinegar, green apples, raspberries, tomatoes and honey, especially chestnut honey due to its bitter aftertaste. Of course it is perfect used for larding roasts and rolls.
Given the characteristics of lard, a wine that pairs well with it must have a good acidity and the freshness of the "bubbles". Thinking of a red wine we can suggest a Bonarda of the Oltre Po Pavese; while for lovers of white wine, the area to be explored is Trentino Alto Adige with its Spumante Brut classic method.