This unusual Sardinian charcuterie has an ancient heritage. The best lard is obtained from the backbone of the pig, then slow-cured with salt, myrtle and other spices to create a precious delicacy that the islanders love. Our pork lard is created from very thin strips of pork fat and has a delicate, fragrant flavour and melting texture. It's delicious on bread, or on our pane carasau or guttiau.
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Myrtle has been used as a flavouring for thousands of years in the Mediterranean. Both the berries and the leaves of this aromatic evergreen are used. The leaves add a sweetness plus a sensation that's similar to juniper, while the berries are peppery and a little spicy.
They are used for both curing or cooking and complement the island's famed pork dishes very well. The cured pork lard is used to add flavour and additional depth to Sardinian roast suckling pig, for example. Once tried, this versatile product is likely to become an essential.
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