This lard hails from Italian pork bellies dry-salted for 40 days, turned and moved several times throughout (to allow for even salting). After a few days' aging, the strips are stacked and sprinkled with carefully measured amounts of dried basil. The vacuum-packed lard then rests for another 30 days at a controlled temperature to guarantee the correct compactness. To the eye, it reveals alternating layers of lean and full fats. Pronounced notes of Genoese Dop basil (harvested fresh and dehydrated in a special dryer) emerge, amplifying the lard's aromas and signature sweet notes. A properly savory, moist and juicy product.
