Mangalitsa back fat cured in Sicilian salt, crushed black pepper, rosemary and fresh garlic for six months producing a rich and creamy, melt-in-the-mouth lardo. Serve thinly sliced as the perfect accompaniment to English sparkling wine, draped over white fish or as the crowning glory on your ultimate Mangalitsa charcuterie board.
Approx. 100 grams or 500 grams. Use within 6 months.