Fresh charcuterie product that must be used up within one month: the more time passes, the more it loses the aroma deriving from the essences used. The lard paté is obtained from the processing of pork lard, dried and flavored with local herbs, ideal to spread on warm slices of bread.
It is included in the list of the Regional Atlas of Traditional Products edited by Regione Liguria, Agriculture and Tourism Department.
After a minimum salting period of 20 days, the lard gets skinned, cut into small pieces, and thinly minced with a sieve reducing it to the size of a spaghetto, creating a lard cream. At this point, it is processed by hand, spreading it with aromas and spices.
In Sassello it is sold as a cream you can pick up with a spoon from a bowl. It can be preserved for about one month but, if used within two or three days after its preparation, it sends out all the perfumes and aromas of the spontaneous herbs used in its preparation.
Production area: Sassello (SV)