Mangalitsa Lardo

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.

Please note: 1kg whole pieces may not always come as a single piece. Your order may be made up of two smaller pieces to reach the full weight.

Keep refrigerated, and follow the date and guidance printed on the pack. A whole piece will keep longer than sliced, so buy the piece if you are working through it slowly.

Take charcuterie out of the fridge a little while before serving. Warming it gently to room temperature lets the fat soften and the aroma open up.

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 to 48 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.