One of the things that make LARDO special is our charcuterie that we have spent much time developing.
Sourcing the pigs came first. After many farm visits we found the lovely folks in Somerset who love the Mangalitza pigs as much as we do. Following the traditions of Hungary, they raise the pigs for the optimum time of 18months, balancing their diet with majority of fresh fruit and veg, and allowing them to naturally forage through the pear orchard in which they live. D-day involves Mark & Kate taking them to the local abattoir, feeding them a pint of cider and staying with them until their number is called. They do this not only because stress affects the meat terribly, but also because they are connected to their animals and wish them to remain calm.
Once it has been hung for a week, the meat is taken to Native Breeds where they process the animals in full into our products. Some goes into our Pepperoni, some of the muscles into cure as whole pieces such as the Coppa, and the Lardy Loin, some into our Fennel Pollen Salame, some in the N’duja. We don’t waste a bit.
If you have any questions or queries about the charcuterie, you can get in touch by email at email@example.com