Made with Nero di Parma breed pigs raised free-range in Valle Sabbia (BS) – Italy
Lardo from a farm located at 1000 meters altitude, in Capovalle (in the province of Brescia).
A particularly tasty product from a prized breed, Nero di Parma, raised in the wild. The excellent quality of this lard, a food from another time, is the result of the choice of selected raw materials and the proximity of the lakes that provides an ideal microclimate to create this product. The processing technique comes from ancient traditions, which combined with the excellent meat obtained from the wild breeding of this particular pig breed “Nero di Parma” leads to a particularly tasty product.
So many varied recipes you can make, like shrimp with lard, Milanese minestrone, pasta and beans, tagliatelle with lard and mushrooms, and many more because lard is one of the most succulent specialties of traditional and local cuisine.
The pigs are raised in a valley that helps them adapt well and are left free-range respecting their life cycles, fed by nature with acorns, chestnuts, and nuts with a balanced intake of proteins, carbohydrates, and vitamins.
In the preparation phase no colorings are added nor any milk flours, and it’s gluten-free, which today causes intolerances for many, especially children.
- It’s a traditional lardo,with a unique taste, savory and aromatic.
- The net weight of this 100% artisanal lard and cellar-aged is variable between 480 and 520 grams
- It’s hand-packed vacuum-sealed in cuts of about 500 grams
How is our artisanal Nera di Parma lard made, what does it pair with, and which pigs does it come from?
Where does Nera di Parma lard come from and how is it processed?
We select artisanal lard from Nera di Parma pigs raised in Valle Sabbia (BS), in Capovalle, over 1,000 m. It ages at least 60 days in mountain cellars, without colorants and gluten-free. The producer is Azienda agricola Le Due Casine. The microclimate of the Brescia valleys and traditional farming methods give the typical aroma and melt-in-your-mouth texture of artisanal pork lard.
Which pigs does this lard come from? Breeding area and short supply chain
We use Nera di Parma breed pigs raised in the mountains at Capovalle, Valle Sabbia (BS), in small, low-density farms. They spend most of the year outdoors, with slow rhythms that enhance marbling and the smoothness of the fat. Their diet is simple and seasonal (cereals, forage, and pasture resources).
Short supply chain: breeding and processing happen in the same area at the Azienda agricola Le Due Casine.
How to enjoy it best? Pairings and quick ideas
Serve it in thin slices after 5–10 minutes at room temperature.
Highly recommended with classic toasted bread and bruschetta
With honey or chestnuts for a sweet-savory contrast
For wrapping roasts and white meats
In the kitchen: Milanese minestrone, pasta and beans, tagliatelle with mushrooms
Local pairing: structured Garda whites (e.g. Lugana) or reds (e.g. Montagu)
Nutritional values of artisanal lard
| Average values | per 100 grams |
|---|---|
| Energy | 3733 Kj 893 Kcal |
| Fats | 98.2 g |
| Saturated fatty acids | 29 gr |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Proteins | 1.8 g |
| Salt | 0.5 g |
| Fiber | 0 g |
Claudio Di Liello (verified owner) –
Ringrazio Giacomo e Mattia di Bbuono per l’ eccellente servizio che fanno per i propri clienti. Prodotti 🔝 gentilezza🔝 e spedizione 🔝🔝. Se cercate la qualità di una volta ed un servizio spedizioni serio, siete nel posto giusto. Vi ringrazio per l’ attenzione che avete impiegato nella mia ultima spedizione. Riacquistero’ sicuramente.
Mattia Apostoli –
Buongiorno Claudio, e grazie per la sua recensione 🔝🥰😀 Ci ha fatto molto piacere darle qualche consiglio sui nostri prodotti tipici e siamo contenti che sia arrivato tutto in condizioni perfette. (anche nel confezionamento ce la mettiamo davvero tutta!). Non vediamo l’ora di risentirla, magari con qualche altra novità 😀 Grazie ancora per le sue belle parole, Mattia e Giacomo