It is made by cold-curing and seasoning a specific cut from the back of carefully selected Italian pigs, known as shoulder lard, flavoured with pink peppercorns, bay leaves and selected spices.

Pink Peppercorn Lard is a refined variation of one of Italy’s oldest cured meat specialities. Born from the traditional art of transforming pork fat into a prized delicacy, this lard is enhanced with pink peppercorns, which are not actually true peppercorns but berries with a delicate, slightly sweet and citrusy aroma. This combination gives the lard a distinctive aromatic note, making it particularly appealing to the most discerning palates.

The tradition of cured lard has ancient origins, with evidence dating back to Roman times, when it was used to flavour dishes or as an energy-rich food for legionaries. Pink peppercorns, on the other hand, have a more recent history linked to exotic voyages and the spice trade with the Americas. The combination of these two ingredients reflects a culinary tradition capable of reinventing itself and creating new and unexpected harmonies.

An interesting anecdote links spiced lard to medieval banquets, where nobles are said to have served lard flavoured with precious spices as a symbol of wealth and refinement. Today, this tradition lives on in Pink Peppercorn Lard, perfect for enriching bruschetta, focaccia or even sophisticated gourmet dishes.