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Organic Free Range Calabrian Black Pork Lard

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Regular price £10.50
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Weight: 350g (approx.)

We are excited to introduce you to our new range of very special organic, free range cured meats! Our artisan products are hand made with meat from black pigs ethically reared in the wild in Calabria, southern Italy.

Calabrian black pork is renowned in Italy because it contains higher levels of monounsaturated and polyunsaturated fatty acids of the omega-3, omega-6 and omega-9 series. The presence of healthy fats (68% as opposed to 30-40% in other types of salami), means that Calabrian Black cold cuts are much better for cholesterol levels than normal salami and said to be as good for you as tuna or salmon!

Lardo is Italian cured pork fat taken from the thick layer of fat on the back of the Calabrian Black pig. It is then cured with a mixture of salt, herbs and spices and left to season for 80-120 days, the taste improving day by day with age. It has a delicate, creamy texture and sweet, aromatic flavour, melting on the tongue! Contrary to popular belief, this type of lardo (Calabrian Black) it is not high in calories.

It can be sliced finely on to warm bread or enjoyed with soup, beans and polenta. Can also be served wafer-thin as part of an antipasto platter.

This is 100% natural product containing no gluten, lactose, preservatives, antioxidants, additives or dyes.

Keep refrigerated (below 10 degrees).


Calabrian Black pork, salt, aromatic herbs, spices.

Our Producer

Azienda Agricola Romano

Since 2009 the Romano family has been breeding Calabrian Black Pigs which roam freely and peacefully in the wild, 1,100m above sea level in the Sila Mountains overlooking the Ionian Sea. The territory (wooded landscapes and small pastures) provides optimal conditions and the ideal habitat for this native breed of pig. The Calabrian Black grows very slowly and reproduces in complete harmony with nature, and is therefore not very profitable for intensive breeding. It was brought back from extinction by passionate small scale farmers like Angelo and the Consortium of the ‘Suino Nero di Calabria’. Nicola Romano's 100 pigs have the perfect characteristics for the production of high quality salami. They are bred with great care and plenty of attention to animal welfare. They are robust and enjoy the temperate climate and plenty of sunshine outdoors year round. They have a healthy diet, feeding only on natural products found in the wild, including acorns, chestnuts, vegetables, olives, herbs and cereals. As a consequence the sausages and hams produced have an intense natural sweet flavour and the meat is so tender it melts in the mouth.