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LARDO PANCETTATO BIANCO

Specialita_Lardo-pancettato

Nutritional values ​for 100g of product (Art. 371)

energy
2447 kj 594 kcal
fat
62 g
of which saturates
24 g
carbohydrate
0 g
of which sugars
0 g
protein
9 g
salt
2,5 g
dettaglio_prodotto_lardo_sapori(0)

History and
interesting facts

It is a deli meat whose recipe is an exclusive by Levoni. It consists of three layers of lean pancetta, seasoned with salt and pepper; it is matured in designated presses. In the "seasoning" version, the flavour is enriched with an original blend of spices, in which the thyme - precious for its scent - stands out.

Organoleptic
properties

It is characterised by its important dimensions. It shows beautiful streaks of lean, red parts. Its aroma is very delicate, the flavour ranges between sweet and savoury, with fresh, round notes, a deli meat with a unique taste that melts in your mouth.

Cut into thin slices by means of a slicer. It can also be minced to obtain a cream to spread. The lardo pancettato is cut better if very cold, and is eaten at room temperature because it releases all its aromas and flavours.                                           


Pairing and Wines

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.

Where to buy
Where to taste
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