La Gola tipica del Po

This “lard” of the finest quality is removed whole from the throat of the pig and then laid out and salted on a plank-bed. With ageing, the fat will become pinkish with veins of lean meat inside and will assume a perfect colour and flavour.
Excellent to eat sliced very thinly over warm bread. Perfect as an ingredient in country cooking, it can be sliced and left to sizzle at the bottom of a pan to be used as the grease in many different dishes.