Until the last century, it was the most widely used cooking base. It is made from the subcutaneous fatty tissue and contains more than 90% Omega-3 and Omega-6 rich fats. It has the merit of being one of the few absolutely genuine condiments, as it does not require any kind of additional processing. It can be sliced after an optimal maturation period of 4 months. Cut it into thin slices to fully appreciate its tenderness. It melts in the mouth almost without chewing.
 
* The actual weight of the piece of Lard is indicative because, being a 100% handmade portioned product, it may vary slightly from the indicated weight.