Cured pure pork fat with thyme, bay, pepper and juniper. Cured for at least 6 months.
Pork back fat is trimmed of any meat and skin and packed into a vacuum bag with coarse sea salt, wild thyme, bay leaves, pepper and juniper and stored in a dark environment under pressure for at least 6 months. Although this product looks like Sala, it is actually much more delicate. It has a very soft and buttery texture with a big hit of herb from the bay and thyme, and a gentle saltiness that makes it possible to eat on its own, or to cook within an omelette, place on hot toast or layer with fresh tomato. A special treat is a slice of lardo, wrapped around a walnut and dipped in Kakhetian sunflower oil, for an amazing snack with a strong beer or amber wine.