Mangalitsa Lardo
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
Description +
Mangalitsa back fat cured for six months in Sicilian sea salt, crushed black pepper, rosemary and fresh garlic. The breed's famous fat makes a lardo that is rich, creamy and melts in the mouth.
Serve it thinly sliced with English sparkling wine, drape it over white fish straight from the pan, or let it crown your charcuterie board.
Whole piece 100g, 500g or 1kg. Use within 4 months.
Storage & serving +
Ingredients & allergens +
Delivery & returns +
Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.
Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.
From the pass
"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."